1 Servings 15 min Cook
2 Tsp Lemon Juice
1 Cup Alfalfa Sprouts
4 Tbsp Wheat Flour
1/4 Fruit without seeds Lemons
1/4 Cup, sliced Almonds
3 Tbsp Butter
2 Fillet Flatfish
1 Tbsp Vegetable Oil
PREPARATION: Cut wedge from lemon.
Toss Brussels sprouts with 1/4 teaspoon salt and steam on a rack over boiling water, covered, until just tender, 4 to 5 minutes.
Transfer to a warm plate.
Meanwhile, pat fish dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dredge in flour, knocking off excess.
Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat until foam subsides.
Cook fish, turning once, until browned and just cooked through, 2 1/2 to 3 minutes total.
Add fish to plate with Brussels sprouts.
Discard fat from skillet and reduce heat to medium-low.
Add almonds and remaining 2 tablespoons butter and cook, stirring, until almonds and butter are golden brown, 1 to 2 minutes.
Remove from heat and stir in lemon juice.
Season with salt and pepper.
Pour sauce over fish and Brussels sprouts.
