Dredge fish fillets in about 1 tablespoon (3 teaspoons) flour, lightly coating both sides. Reserve remaining flour.

Heat oil in a nonstick skillet over medium-high heat. Add fillets and cook 2-3 minutes per side, or until golden brown. Transfer fillets to a platter and keep warm.

In the same skillet, reduce heat to medium-low and melt butter. Add almonds and sauté until lightly browned. Add reserved flour, stirring quickly to combine. Stir in wine, lemon juice, salt and pepper. Cook, stirring occasionally until reduced by half and thickened.

Pour almond mixture over fillets, sprinkle with parsley, garnish with lemon slices and parsley sprigs.

Makes 2 servings.

Each serving contains: 252 calories, 23g protein, 12g fat, 6g carbohydrate, 46mg calcium, 262mg sodium, 62mg cholesterol, 0.5g dietary fiber