Ingredients

Sauce

Using a dry pan heated over medium-high heat, toast the sliced almonds on both sides until lightly browned. Be careful not to scorch them or they will be bitter. Set aside until ready to use.

Sprinkle both sides of the fish filets with salt and freshly ground black pepper.

Place the flour in a shallow dish and dredge both sides of the filets in the flour. Shake off the excess flour.

Heat the oil and 1 tablespoon butter in a non-stick skillet over medium-high heat. Fry the fish filets in batches, skin side down, until the skins are nicely browned. Carefully turn the fish filets over and cook the other side until the fish is done (the USDA recommends 145 degrees F. You can also test it by sticking a fork into the thickest part at an angle and give it a gentle twist so you can see into the flesh. Once the fish is opaque and has lost its translucent appearance is done.) Be careful not to overcook the fish or it will be dry.

Transfer the fish to a warm plate and tent with foil while you prepare the sauce.

To make the sauce: Melt the butter in the same pan. Stir in the lemon juice, parsley and the toasted sliced almonds. Add salt and pepper to taste.

Place two filets on each plate (or one large filet) and spoon some sauce over each filet. Serve immediately.