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add to shopping list 1 cup thinly sliced Brussels sprouts (6 to 8) 2 (3- to 4-ounce) sole fillets All-purpose flour for dredging 1 tablespoon vegetable oil 3 tablespoons unsalted butter, divided 2 tablespoons sliced almonds 2 teaspoon fresh lemon juice Accompanimen [...]
Read the recipe at epicurious.com
