Rub the fillets with olive oil and a little salt and pepper.
Saute the vegetables 2 or 3 minutes in the butter and lay them on the bottom of a baking dish.
Place fillets on the vegetables and baste with the white wine and a tablespoon or more of cream.
Bake from 12 to 18 minutes accdrding to the thickness of the fish.
Strain off a little of the sauce and thicken a very little with beaten egg yolk or flour.
It must be not thicker than this cream.
Pour the sauce over the fish and sprinkle with toasted almonds.