1/2 c. slivered almonds
1/2 c. butter
1 lb. fish fillets
1/2 tsp. salt
1/4 tsp. dill weed
1/8 tsp. pepper
1 tsp. chopped fresh (or dry) parsley
1 tbsp. lemon juice

Place almonds and butter in 8 inch microproof dish. Cook on High 5 minutes or until almonds and butter are golden brown. Remove almonds, set aside.

Place fish in dish with butter, turning to coat both sides. Sprinkle with salt, dill, pepper, parsley and lemon juice. Roll fillets and leave in dish.