Source: dLife

Almond butter and lemon juice add delicate flavor to baked red snapper.

Servings

1 lb red snapper
4 tsp white all purpose flour
2 tsp olive oil
2 tbsp ground almonds
2 tsp unsalted butter
1 tbsp fresh lemon juice
1 pinch kosher salt (optional)
1 pinch black pepper (optional)

1 Preheat oven to 375°F.
2 Rinse fillets and pat dry with paper towels. If desired, season the fillets with salt and peper.
3 Sprinkle fillets with flour on both sides.
4 In nonstick, oven proof skillet, heat olive oil on medium. Gently place fillets in skillet. Sauté fillets until they are lieghtly browned on both sides.
5 In microwave safe dish, combine ground almonds and butter.
6 Heat in microwave on high for 30 seconds, or until the butter is melted.
7 Stir to combine. Pour almond butter and lemon juice over fillets.
8 Bake for 3 to 5 minutes, or until the almonds are nicely browned.