Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           almonds -- slivered, blanched
     1/4  cup           butter or margarine, melted
  12      large         bass -- (or trout) fillets
                        salt -- to taste
                        pepper -- to taste
                        thyme leaves -- to taste
                        milk
                        flour -- all-purpose
     1/2  cup           vegetable oil
   2      teaspoons     parsley -- chopped
                        lemon wedges -- opt.

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.