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Title: Roasted White Fish w/Lemony Almondine
Categories: Five, Seafood, Nuts, Citrus
Yield: 4 servings

4 (8 oz ea) fillets flaky
- white fish
Salt & black pepper
7 tb Unsalted butter
1/2 c Sliced almonds
1 Lemon; zest finely grated,
- then fruit halved
1 tb Minced chives; more for
- garnish

Set oven @ 450ºF/232ºC.

Place fish on a rimmed sheet pan and season fillets
lightly with salt and black pepper on both sides. Cut 1
tablespoon butter into small pieces and scatter on top
of the fish. Roast for 7 to 11 minutes, or until the
fish is tender and cooked through. (Thin fillets will
cook more quickly than thick ones.)

While fish roasts, in a large skillet, melt remaining 6
tablespoons butter over medium heat. Cook, swirling the
pan, until the foam subsides and the butter turns a deep
nut brown, 3 to 7 minutes. (Watch carefully so that it
doesn’t burn.)

Add almonds to the pan and turn off the heat; the nuts
will immediately start to brown. Toss them in the hot
butter until golden, about 2 minutes, turning the heat
back on to low if the nuts need a little more color.
Squeeze the juice from half a lemon into the pan and
stir in half of the grated lemon zest, the chives, 1/2
teaspoon salt and ¼ teaspoon black pepper. Taste and add
more lemon juice and salt, if needed.

Pour the sauce over the fish and garnish with more
chives and lemon zest. Serve warm, with the remaining
lemon half on the side for squeezing. (You can cut it
into wedges, if you like.)

By: Melissa Clark

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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... "Authentic-Style" Maybe I'm nitpicking, but it is or it isn't.
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