Preparation:
Sauté almonds in butter until golden brown; set aside.
Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in flour.
Fry fillets in hot oil over medium heat until golden brown on both sides. Drain on paper towels.
Remove to serving dish; sprinkle with almonds and parsley. Garnish with lemon wedges, if desired. |