1 lb. fresh or frozen fillets (Haddock, Perch, Flounder, Cod or Sole)
1/4 c. flour
2 tsp. curry powder
Freshly ground black pepper
1/4 c. butter
1/3 c. chopped blanched almonds
Chutney

Combine flour, curry powder and pepper and thoroughly coat fillets with the mixture.

Heat butter in a large skillet, saute the fillets in the butter over moderate heat until brown (about 4 minutes). Turn and brown on other side, cooking until the fish flakes easily with a fork. Remove to heated platter.

Add almonds to the butter remaining in the pan and cook, stirring until brown. Pour over fish. Serve with Chutney.

This recipe is low salt and low fat. Easy, and I think delicious.