1/3 c. slivered almonds
1/3 c. butter
2 Tbsp. lemon juice
1 lb. fish filets*
2 Tbsp. white wine
1/2 tsp. dill seed
1/2 tsp. salt

*I like to use tilapia or orange roughy.

In 8 x 8 baking dish, combine almonds and butter. Cook lightly covered 5 minutes or until golden brown. Stir in lemon juice, wine, dill seed and salt. Arrange filets in butter mixture, spooning sauce over filets. Cook covered with wax paper for 5 minutes or until fish flakes easily. Let stand at room temperature for 2 minutes before serving. Garnish with lemon slices.