FISH ALMONDINE

2 pounds fresh or frozen fish or fish fillets
2 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/3 cup Wesson Oil
1/4 cup blanched slivered almonds
3 tablespoons lemon juice
1 tablespoon chopped fresh parsley (for garnish)
Lemon wedges (for garnish)

Sprinkle fish with flour seasoned with 1 teaspoon of the salt, 1/8 teaspoon of the pepper. Over medium heat, pan fry in hot Wesson Oil until lightly browned on both sides, about 6 minutes. Remove fish to warm platter.

Brown almonds lightly in same pan; add remaining salt, pepper and lemon juice. Heat and pour over fish. Garnish with parsley and lemon wedges.

Makes 4-6 servings
From: Recipelink.com
Source: Recipe booklet: The Skillet Cookbook, Wesson Oil, R.R. Donnelley and Sons Company, 1958