|Almonds||1⁄2 Cup (8 tbs), slivered|
|Butter||1⁄2 Cup (8 tbs)|
|Fish fillets||1 Pound|
|Lemon juice||1 Teaspoon|
|Fresh parsley||1 Teaspoon, snipped|
|Dill weed||1⁄4 Teaspoon|
Saute almonds in butter until almonds are golden brown.
Remove almonds and set aside; reserve butter.
Place fish in baking dish; coat both sides with reserved butter.
Sprinkle with lemon juice, parsley, salt, dillweed, pepper and almonds.
Convection Bake at 350°F for 12 to 15 minutes.