1 cup sliced almonds
6 fillets of pompano, boned
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
6 ounces butter
3 ounces oil
2 tablespoons lemon juice
2 tablespoons chopped parsley
6 lemon slices
Spread sliced almonds on a baking pan. Bake at 350 degrees until golden brown, about 10 minutes.
Skin the pompano fillets.
Wash under cold running water. Season with salt and pepper on both sides. Dredge in flour. Heat 2 ounces of the butter and oil in a large skillet and brown the fish.
Turn the pompano and cook until the flesh is tender.
Arrange the fillets on a serving platter.
Melt the remaining butter in a clean frying pan until brown. Pour the lemon juice over the fish. Sprinkle with the parsley and sliced toasted almonds. Decorate with lemon slices.
Decorate with lemon slices and serve immediately.