1 1/2 lb. fresh or frozen fish fillets
1/2 c. flour
1/2 tsp. black pepper
6 tbsp. butter
8 oz. slivered almonds
1/4 c. chopped parsley
2 tbsp. lemon juice or 4 lemon wedges

To prepare: Combine pepper and flour; dredge fillets through the mixture. Melt butter in large skillet and saute fish until done, about 5 minutes on each side. Remove fillets from skillet to warm serving platter. Now, saute almonds in remaining juices and pour mixture over fish. Sprinkle each fillet with parsley and lemon juice. This low-sodium recipe makes 4 to 5 servings.