This is a great summer dish, light and easy enough to make after work. The contrast of the crunchy-buttery almonds and the tender sole is a delight. There's really not much to it, but with good ingredients the result is delicious!
We had this for a weeknight dinner with just a pasta dish, but I'd happily serve it to company with The Sultan's Onions and Molise Celery or Genoese Spinach, and a nice chilled Gavi di Gavi wine, or a small glass of cold dry vermouth (I know that's good match because that's what I had while cooking it!).