MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted White Fish With Lemony Almondine
 Categories: Five, Seafood, Nuts, Citrus
      Yield: 4 Servings

      4    Flaky white fish fillets
           - (8 oz ea)
           Salt & black pepper
      7 tb Unsalted butter
    1/2 c  Sliced almonds
      1    Lemon; zest finely grated,
           - then fruit halved
      1 tb Chives; minced,
           - more for garnish

  Set oven @ 450°F/232°C.

  Place fish on a rimmed sheet pan and season fillets lightly with
  salt and black pepper on both sides. Cut 1 tb butter into small
  pieces and scatter on top of the fish. Roast for 7 to 11 minutes,
  or until the fish is tender and cooked through. Thin fillets will
  cook more quickly than thick ones.

  While fish roasts, in a large skillet, melt remaining 6 tb butter
  over medium heat. Cook, swirling the pan, until the foam subsides
  and the butter turns a deep nut brown, 3 to 7 minutes. Watch
  carefully so that it doesn't burn.

  Add almonds to the pan and turn off the heat; the nuts will
  immediately start to brown. Toss them in the hot butter until
  golden, about 2 minutes, turning the heat back on to low if the
  nuts need a little more color. Squeeze the juice from half a lemon
  into the pan and stir in half of the grated lemon zest, the chives,
  1/2 ts salt, and 1/4 ts black pepper. Taste and add more lemon
  juice and salt, if needed.

  Pour the sauce over the fish and garnish with more chives and lemon
  zest. Serve warm, with the remaining lemon half on the side for
  squeezing. You can cut it into wedges, if you like.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

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