|Finely chopped slivered almonds||3⁄4 Cup (12 tbs)|
|Dry seasoned bread crumbs||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Teaspoon|
|Lemon pepper||2 Teaspoon|
|Fish fillets||1 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
In pie plate or on wax paper combine finely chopped almonds, bread crumbs, parsley, lemon pepper, paprika and salt.
Place 1 tablespoon butter in pie plate.
Microwave at High 30 to 45 seconds, or until butter melts.
Blend in egg.
Dip fillets in egg mixture, then coat with almond-crumb mixture.
Place coated fillets in single layer on wax paper-lined tray; freeze until firm.
Wrap, label and freeze no longer than 3 months.
Place 1/4 cup butter in pie plate.
Microwave at High 45 to 60 seconds, or until butter melts.
Stir in slivered almonds and pepper.
Microwave at High 2 to 3 minutes, or until light brown, stirring 3 or 4 times during cooking.
Spoon into small container.
Label and freeze no longer than 3 months.
To serve, remove sauce from container and place in small bowl.
Microwave at High 2 1/2 to 4 minutes, or until heated and bubbly, stirring after half the time to break apart.
Unwrap and arrange fillets on roasting rack or baking sheet.
Cover with wax paper.
Microwave at 70% (Medium-High) 9 to 13 minutes, or until fish flakes easily with fork, rearranging 3 or 4 times during cooking.
Remove wax paper during last 2 minutes of cooking.
Let stand 1 to 2 mintues.
Serve with sauce.