1/2 cup, slivered (54g)
1/3 cup (42g)
2 fillet (~6 oz) (336g)
2 dash (1g)
1 tbsp (15mL)
Take half of the almonds and combine them with the flour in a shallow bowl.
Season fish with salt and dredge in flour mixture.
Add the oil to a skillet over medium heat and add fish and cook about 4 minutes on each side, until golden. Transfer to a plate.
Take the remaining almonds and put them in the pan, stirring occasionally for about a minute until toasted.
Sprinkle almonds over fish.