- 1/2 cup toasted sliced almonds
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 snapper fillets (monkfish, halibut, or cod works, too), with skin, about 4 ounces each
- Salt and freshly ground pepper
- Juice of 1 lemon
- 1/2 cup chopped parsley
- In a nonstick frying pan, toast the almonds over medium heat. Set aside.
- Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.
- Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.