3 eggs
2 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. flour
3 tbsp. olive oil
2 1/2 lb. firm textured white fish fillets (3/4 to 1 inch thick)
1/2 c. butter
1/4 c. sliced almonds
3 tbsp. lemon juice
2 tbsp. white wine

Beat eggs in a pie plate. Stir in cheese, parsley, salt and pepper. Have flour ready in another plate. Heat 2 tablespoons of the oil in a frying pan on medium heat.

While oil is heating, dredge a piece of fish in flour on all sides. Dip into egg mixture, then place in pan. Cook until fish is golden brown, 3 to 5 minutes on each side. Transfer fish to platter, cover loosely and keep warm.

Melt butter in a clean pan over medium heat. When butter foams, stir in almonds and cook until just brown. Turn off heat and stir in lemon juice and wine. Spoon sauce over fish and serve immediately. Makes 6-8 servings.