1/3 c. sliced almonds
1/3 c. butter
2 tbsp. lemon juice
1/4 tsp. dried dill
1/2 tsp. salt
1 lb. sole, halibut or perch fillets (fresh or frozen and thawed)

Combine almonds and butter in 8 inch square glass baking dish. Microwave (high setting) 5 to 6 minutes or until almonds are golden brown.

Stir lemon juice, dill and salt. Add fillets, spooning some of the sauce over them. Cover with waxed paper.

Microwave 3 to 5 minutes, or until fish begins to flake with a fork. Let stand 2 minutes. Makes 6 servings.