1/3 c. sliced almonds
1/4 c. butter
1 lb. fish fillets, cut in serving pieces
1/8 tsp. salt
1/8 tsp. lemon pepper

Place almonds and butter in 1 1/2 quart round microproof casserole and cook on high 6 to 7 minutes or until almonds are golden. Stir once during cooking time. Remove almonds with slotted spoon. Set aside.

Add fish fillets; turn to coat both sides. Cover with plastic wrap and cook on high 8 1/2 to 10 1/2 minutes or until fish flakes easily with a fork. Sprinkle with salt, lemon pepper and almonds. Cover and let stand 2 minutes before serving. 4 servings. Cooking Time: 14 1/2 to 17 1/2 minutes.