How to Make It
Combine flour, salt, and pepper in a large bowl; mix well. Dredge fillets in mixture.
Heat 1/4 cup butter in a large skillet over medium heat. Add fillets, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer to a warm serving platter; keep warm.
Combine remaining butter and almonds in skillet. Cook over medium heat until butter is browned.
Sprinkle fillets with lemon juice. Pour butter-almond mixture over top. Garnish with lemon slices; serve immediately.
Oxmoor House Homestyle Recipes