1/2 cup sliced almonds
1 tablespoon butter
2 tablespoons olive oil
2 tilapia fillets (or any other white fish)
Salt and freshly ground black pepper
Juice of 1 lemon
1/2 cup flat-leaf parsley leaves, chopped
Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add tilapia fillets. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate.
Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over fish, and scatter with toasted almonds. Serve immediately.
optional: wedge of lemon for each serving