Perch fillets with roasted almonds and lemon butter sauce

Ingredients for 2 servings:

• 2 fish(s) (perch) approx. 300g each
• 2 lemons
• 150 g butter
• 60 g almonds, sliced
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and fillet the perch, remove the skin, drizzle with the juice of half a lemon, and lightly salt. Melt 50g of butter in a pan and fry the fillets over low heat for about 3-5 minutes on each side, depending on their thickness. Remove the fillets and keep warm. Add the remaining butter and let it melt. Add the almonds and brown the almonds over slightly higher heat (careful that the butter does not brown). Remove the almonds. Loosen the pan juices with the juice of half a lemon and 50g of butter, and season the sauce with salt and pepper. Arrange the fish fillets on a warmed plate, scatter the toasted almonds over the fillets, and drizzle each with 1-2 tablespoons of the sauce. Thinly slice the second lemon and garnish each fillet with 2 slices. Recommended side dishes: boiled potatoes and broccoli.