1/3 c. sliced or slivered almonds
1/4 c. butter
1 lb. fish fillets, cut in serving pieces
1/2 tsp. salt
1/2 tsp. lemon pepper

Place almonds and butter in 1 1/2 quart round microproof baking dish. Use "cook" cycle and cook 7 to 8 minutes or until almonds are golden, stirring once during cooking time. Remove almonds with slotted spoon; set aside. Add fish fillets; turn to coat both sides. Cover with plastic wrap. Use "cook" cycle and cook 10 to 12 minutes, or until fish flakes easily and is opaque. Sprinkle with salt, lemon pepper, and almonds. Cover and let stand 2 minutes before serving.