It’s Bastille Day, as good an excuse as any for cooking something festive, French and buttery. Roasted white fish with lemony almondine, for example, fits the Gallic bill with panache.
A riff on sole Meunière, the classic dish that made Julia Child fall in love with France (as the story goes), my version features delicate fish fillets topped with a brown butter lemon sauce flecked with toasted almonds and parsley. You can use any kind of mild fish here, but I like thick fillets of cod or haddock, which profit from ample applications of the golden sauce. Serve it with a baguette — and, naturellement, cold glasses of Champagne.
Featured Recipe
Roasted White Fish With Lemony Almondine
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Melissa Clark has been writing her column, A Good Appetite, for The Times’s Food section since 2007. She creates recipes for New York Times Cooking, makes videos and reports on food trends. She is the author of 45 cookbooks, and counting.
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