Preparation:
Pat fish dry and sprinkle with lemon pepper, set aside. Place 1 teaspoon margarine in 9-inch glass pie plate. Microwave, uncovered at HIGH 45 seconds or until melted. Stir in almonds; toss to coat. Microwave at HIGH 3 minutes or until light golden brown, stirring once. Let stand five minutes and reserve. Place remaining 2 teaspoons margarine in microwave-safe (7x11-inch) dish. Microwave at HIGH for 45 seconds. Stir in lemon juice. Coat fish in mixture and arrange in dish. Tuck under thin edges to make an even thickness. Cover loosely with waxed paper. Microwave at HIGH 2 1/2 minutes and allow to stand, covered, for 2 minutes. Cook just until fish flakes easily when tested with a fork. Transfer fish to warm plates and sprinkle with toasted almonds. Garnish with lemon wedges and parsley. |
