Fish Fillets Amondine

1 T. margarine, divided
1/2 oz. sliced or slivered almonds
2 tsp. all purpose flour
1/8 tsp. salt
Dash pepper
2 cod, flounder, or haddock fillets (5 oz each)
1/2 to 1 tsp. fresh lemon juice
2 each lemon wedges and parsley sprigs

In 8 or 9 in skillet heat 1 tsp margarine until bubbly and hot; add almonds and saut� until golden. Remove almonds from skillet and set aside

In small bowl combine flour, salt, and pepper; sprinkle both sides of each fillet with an equal amount of seasoned flour.

In same skillet heat remaining 2 tsp margarine over med heat until bubbly and hot; add fish and cook until golden brown on bottom. Carefully turn fillets over and cook until other side is browned and fish flakes easily when tested with a fork; remove to a serving platter.

Reduce heat to low; add lemon juice and saut�ed almonds to skillet and cook over low heat, stirring, until heated

Top fillets with almond mixture; garnish with lemon wedges and parsley.

Serves 2