Skinless flounder/Orange roughy fillets, 1/2 to 3/4 inch thick
1 Pound (Fresh Or Frozen)
Fine dry bread crumbs
1⁄2 Cup (8 tbs)
2 Tablespoon, melted
Finely shredded lemon peel
1⁄4 Cup (4 tbs)
Thaw fish, if frozen.
Cut into 4 serving-size pieces.
Place fish in a shallow baking pan, tucking under any thin edges so fish is a uniform thickness.
For crumb mixture, in a small bowl combine crumbs, melted butter, and lemon peel.
Sprinkle the crumb mixture on top of fish.
Sprinkle with almonds.