Filet of Sole Almondine

SHOP ( 6 Servings)
Sole Filets (6 pieces about 6 ounces each)
Butter (4 tablespoons)
Egg (1 beaten)
Extra Virgin Olive Oil
Kosher Salt & Freshly Ground Black Pepper
Almonds (Sliced or coarsely chopped 1/2 cup)
All Purpose Flour (1 cup)
Flat Leaf Parsley (Finely chopped 1/4 cup)
Shallots (2 small finely chopped)
Lemons (For juice and garnish)
Dry White Wine (1 cup)

PREP (20 minutes)
Chop or Slice Almonds and toast in non-stick pan (or use Sliced Toasted Almonds)
Peel and finely dice Shallots and juice Lemon
Beat Egg until frothy and place in shallow bowl for dredging
In second bowl mix Flour with S&P to season it
First dredge each Filet in Flour and shake off the excess
Dip into the Egg bowl and then back into Flour mix
Warm Olive Oil in large pan but do not let it smoke or burn
Cook each filet in pan about 2 to 3 minutes
Carefully Flip Filets and add 1 tablespoon of Butter
Spoon melted Butter over Filets for 30 seconds 
Move Filets to a platter and place in warm oven to hold 

ACTION (5 minutes)
Add shallots to pan and cook until softened (about 2 mins)
Add Wine, stir with Lemon Juice and Parsley to make a pan sauce
Plate Filets, spoon on sauce and top with Almond pieces
Serve with Lemon wedges