Red Snapper Amandine

On Canada's West Coast red snapper is most likely rock cod. This is a nice way to serve it up.

4 nice sized snapper fillets
2 cups of flour
1 cup milk
2 eggs
Salt and pepper
1/2 cup slivered almonds
3 glugs olive oil
3 Tbsp butter
juice of 2 lemons

Mix eggs into milk. Dip the fillets in the egg mixture, then dredge them with the flour and set them aside. Sprinkle them with salt and pepper
Heat a large skillet, add the olive oil then saute the fish in the hot skillet

Meanwhile in a smaller skillet, add a dab of butter and slightly brown the almonds. Put then aside in a small dish then in the same pan melt the rest of the butter allowing it to brown but not burn. Squeeze in the lemon juice then stir in the almonds.

Pour the butter almond mixture over the snapper

Serves 4