4 cod steaks or filet (remove skin)
2 tbsp. butter
Lemon juice
1/4 c. sliced almonds
1 tbsp. oil
1/4 c. sherry or amaretto liqueur
Lemon wedge

Saute cod in skillet or bake until just done in oil. Remove to platter; keep warm. Put butter in skillet, melt. Add almonds, stir and brown almonds over low flame. Add sherry and lemon juice. Heat well, do not over cook. Pour mixture over fish, top with lemon wedge. Serve hot.