Ingredients:
2 pounds sole fillets
1 cup all purpose flour
6 tablespoons unsalted butter
salt and freshly ground pepper
1 1/4 pound zucchini - finely chopped
1/2 cup almonds - very finely chopped
1 tablespoon fresh mint - chopped
Place flour in a shallow dish. Lay the fillets on flour to coat lightly. Shake off any excess.
Over medium heat, melt 4 tablespoons of the butter in a frying pan. When butter begins to brown, add the sole fillets. Cook for 3 minutes or until golden, carefully turn fillets, then cook an additional 3 minutes or until the second side is golden. Add salt and pepper to taste. Transfer to a warmed platter and keep warm.
Quickly wipe the frying pan with a paper towel then return to stovetop. Increase heat to high and add the remaining 2 tablespoons butter. When foamy, add the zucchini and almonds. The zucchini must be cooked very quickly over high heat to keep it moist and firm. Stir frequently, until heated through. Add salt and pepper to taste.
Spoon the zucchini and almonds over the sole fillets and sprinkle with the mint. Serve immediately.