Fish Meuniere with Toasted Slivered Almonds | America's Test Kitchen

Ingredients

• 1/2 cup unbleached all-purpose flour
• 4 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
• Salt and ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter, cut into 2 pieces
• 4 tablespoons unsalted butter, cut into 4 pieces
• 1/4 cup slivered almonds
• 1 tablespoon chopped fresh parsley leaves
• 1 1/2 tablespoons lemon juice from 1 lemon
• 1 lemon, cut in wedges for serving