White Fish Fillets Amandine

• 2 pounds skinless pollock fillets
• 1/4 cup all-purpose flour
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1/4 cup melted butter
• 1/2 cup sliced almonds
• 2 tablespoons fresly squeezed lemon juice
• 4 to 5 drops liquid hot pepper sauce
• 1 tablespoon chopped parsley leaves

1. Cut fillets into 6 portions.
2. Combine flour, seasoned salt, and paprika; mix well.
3. Roll fish in flour mixture.
4. Place fish in a single layer, skin side down, in a well greased 15 by 10 by 1 inche baking pan.
5. Drizzle 2 tablespoons melted butter over fish.
6. Broil about 4 inches from source of heat about 10 minutes or until fish flakes easily when tested with a fork.
7. While fish is broiling, saute almonds in remaining butter in a fry pan and allow to turn a golden brown, stirring constantly.
8. Remove from heat.
9. Add lemon juice, hot pepper sauce, parsley; mix.
10. Pour over fish.
11. Serve at once.

allpurpose, salt, paprika, butter, almonds, fresly squeezed lemon juice, pepper sauce, parsley

Taken from www.foodnetwork.com/recipes/white-fish-fillets-amandine.html (may not work)