Fish “almondine or amandine” is usually prepared with flounder, sole or trout. Pan sautéed, topped with sliced almonds browned in butter then finished with a squeeze of fresh lemon that adds just enough acidity to balance the butter and complement the light taste and texture of the mild fish.
When you see this dish listed on a restaurant menu it might be written as Almondine or Amandine, both spellings are correct. Almondine is the English spelling while Amandine is the French spelling. While this dish may have a fancy name the recipe is simple to prepare and is perfect for a weeknight dinner that your family will love.
You may think that cooking fish at home is difficult but it is really easy. The important thing to remember is that to insure that your fish is moist and delicious, do not over cook it.
Flounder is usually the fish available in my area but any other delicate, mild tasting white fish like sole, trout, snapper, pompano or fluke will work. They are thin fillets and cook in about the same time and will taste good with the simple sauce made from sliced almonds, butter, lemon juice, and parsley.
Fish Almondine or Amandine
Serves 2, adjust the recipe according
- 2 or 3 Tbsp. olive oil
- flour for dusting the fish, I use Wondra (a fine milled flour)
- salt and freshly ground black pepper to taste
- 1 or 2 flounder (or other thin, mild white fish) filets per person, depending on size
- 4 Tbsp. butter, divided
- 1/4 c. sliced almonds
- 1 – 2 Tbsp. lemon juice
- 1 Tbsp chopped fresh parsley
- lemon slices for garnish (optional)
Season each side of the fish generously with salt and pepper then lightly dust with flour and shake off any excess. Heat the oil and 1 tablespoon of butter in a large nonstick sauté pan over medium heat. When the butter has stopped foaming, add the fish (depending on the size of the filets, it may be necessary to cook the fish in two batches). Cook until lightly browned, about 2 minutes, depending on their thickness. Turn carefully with a large spatula and cook until lightly brown, about a minute more. You want to be careful not to over cook the fish as the filets are thin. Remove to individual plates and keep warm.
Discard the oil and wipe the sauté pan with a paper towel. Add the remaining 3 tablespoons of butter to the pan. When the foaming has subsided, add the almonds and cook until the butter and almonds are just beginning to brown, 1 to 3 minutes. Add the lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with chopped fresh parsley. Garnish with slices of fresh lemon, if you wish, then serve.
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Classic side dishes for fish “almondine or amandine” are usually buttered new potatoes and green beans (haricot vert). Steamed asparagus, sautéed spinach or a green salad are also be good to serve with this delicious fish.
Back Road Journal 
Looks very delicious.
I bet they taste amazing – I’ve just had rabbit with almonds for lunch!
I used to make this often as hubby would fish for trout in Alberta. I agree, it is easy and tasty. Now I wonder if I can find trout in Spain. Thanks for the reminder. xo
This was one of my mother’s favorite dishes to make on special occasions. Once she figured out that you can use fish other than trout (too many bones), we were all happier!
I love this kind of simple classic fish. Wonderful!
Beautiful! Love such simple, yet highly sophisticated, dishes. This is a classic for a good reason!
I’d like to try this recipe. Thanks, Karen!
The whole meal looks delicious Karen and as far as I can remember I’ve had Trout Almondine in a restaurant and maybe only once as there is too often a menu choice I prefer. I know I’ve never cooked it at home but I believe I should give this recipe a try.
Beautiful presentation! have you tried this with Pompano? I was looking at some at the fish store yesterday and bought swordfish fearing I would overcook the Pompano..
Simple and elegant; it’s a classic for good reason!
A classic dish and a great reminder about just how easy it is to prepare at home. 😉
I love fish but i do prefer fillets without bones! A friend choked on a fish bone once and was rushed to hospital! It kinda threw me off eating bony fish. This looks delicious tho! We do have wonderful barramundi fish here that you can buy filleted so perfect for such a dish.
cheers
sherry https://sherryspickings.blogspot.com/
I remember having this dish often but it was many years ago. I haven’t seen it on a menu in a long time. Your presentation is lovely and the recipe is classic, yet simple! Thanks for sharing, Karen!
Mmm… I like that there is a lot of butter in this dish. It sounds delicious.
What a nutritious and tasty meal! Flounder is one of my favourites.
angiesrecipes
http://angiesrecipes.blogspot.com
Sounds perfect, Karen.
This looks delicious and makes a lovely presentation.
Great recipe, it’s so simple yet looks so elegant! Very beautifully plated!
While I’m not a fish eater, if it was covered with browned almonds, I might just change my mind! A classic recipe, beautifully presented Karen~
Jenna
Easy and elegant! I think Bill would eat this if I left the almonds off his portion!! Always nice to see a post from you, Karen!
This is a fancy-sounding dish, so I thought it was harder to make! 🙂 Thanks for sharing your recipe!
Appreciating this simple classic and those green beans look like they are fresh from the garden!
Thank you for inspiring me to try this with a fish other than sole. Dave is not a fan of sole, but this preparation is so good 🙂
I recall this dish from the eighties and nineties because my FIL ordered it almost always in a restaurant. It’s a flavourful fish that looks beautiful too.
I don’t think I have ever had fish cooked like that. Looks wonderful.
I admit I hesitate to cook fish at home. You make it oh-so-tempting, Karen.
I have such a terrible time with fish — except salmon. I’ve mastered that. This looks simple. I need to give it a try because I do love fish!
We were eating Norwegian trout, not just salmon, on our vacation and I made note to go out and find some now that we’re home.This looks delicious so guess I need to buy extra to try it too!
Your Fish Almondine recipe is a true gem for home cooks looking to impress with minimal effort. The simplicity of pan-searing the delicate flounder, paired with the rich almond and butter sauce, creates a dish that’s both elegant and comforting.
I’ve never heard of this dish, nor paired fish with almonds. This combination sounds intriguing and delicious, and the dish looks stunning and elegant!
One of my very favorite dishes! We usually make it with grilled rainbow trout in the summer. I’ve never tried it with flounder but I’d love to try your recipe too!
Susan @ https://savoringtimeinthekitchen.blogspot.com/
A delicious way to eat fish. Looks tasty.