Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano.
I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
1. In a nonstick frying pan, toast the almonds over medium heat. Set aside.
Step 2
2. Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.
Step 3
3. Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.
