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Flounder/sole Amandine

1 lb Flounder/sole/catfish fillets
4 tb Almonds; sliced
1/4 c Dry white wine
2 Lemons; juice only
4 ts Olive oil
4 ts Parsley; minced

Cut the fish into one piece per serving. Spray a large, non-stick skillet or electric fry pan liberally with non-stick cooking spray. Spread the almonds in a shallow layer. Toast over moderate heat, watching carefully to prevent burning. Remove the almonds. Set aside. Spray the fry pan or skillet with additional cooking spray. Arrange the fillets in a single layer. Combine all the remaining ingredients except the parsley. Spoon the mixture over the fillets. Cover. Cook over moderate heat for 3 to 4 minutes. Uncover. Cook just until the fish becomes opaque. Serve sprinkled with parsley and the toasted almonds.

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