DIRECTIONS
Melt 1 TBSP. of butter over medium heat in a small skillet; when the foam subsides, cook the almonds, stirring, until they start to brown.
Remove from heat.
Heat a 12-inch skillet over medium heat and add the remaining butter.
Sprinkle the fillets with salt and pepper.
When the butter foams subsides, dredge the fillets in the flour, shaking off excess.
Raise the heat to high and quickly cook the fish about 2 to 3 minutes per side. Careful not ot overcook.
Spoon a few slivered almonds over each fillet and drizzle with a little lemon juice.
Garnish with parsley.
Serves 4.