1/4 cup butter
1/4 cup almonds, sliced
1 1/2 teaspoons lemon juice
16 ounces fish fillets, thawed
Salt, to taste
Lemon slices (optional)
Parsley sprigs (optional)
Place butter, almonds and lemon juice in a 12 x 8 x 2-inch baking dish. Microwave on HIGH for 6 to 8 minutes or until almonds are golden, stirring twice. Remove almonds with a slotted spoon, reserving butter mixture in baking dish; set almonds aside.
Sprinkle fillets with salt, and coat with butter mixture. Arrange in dish with thickest portion to outside (thinner portions may overlap, if necessary). Cover with clear plastic wrap. Microwave on HIGH for 2 to 4 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.
Carefully remove fish to a serving platter; spoon almonds over the top.
Yield: 4 servings
Per Serving: 137 Cal (92% from Fat, 4% from Protein, 4% from Carb); 1 g Protein; 15 g Tot Fat; 1 g Carb; 1 g Fiber; 18 mg Calcium; 0 mg Iron; 117 mg Sodium; 31 mg Cholesterol