2 Tbsp Olive Oil 
Fresh Fish cut ½ inch thick (4 ea 4oz wt pieces)
Salt and Pepper to taste
½ cup Almond Crust (see recipe)
½ cup Lemon Butter Sauce (see recipe) 

Almond Crust
1 slice of Fresh White Bread
¼ cup of Honey Roasted Sliced Almonds
2 Tbsp Butter, melted
1 tsp Lemon juice, fresh squeezed
1 tsp Chopped Fresh Parsley 

Lemon Butter Sauce
1 Tbsp Olive oil
1 tsp Chopped garlic
2 Tbsp White wine
½ tsp Thyme, fresh 
1 cup of Heavy Cream
3 threads of Saffron
1 Tbsp Lemon Juice, fresh squeezed 
2 Tbsp Butter cubes, cold
Salt and white pepper to taste
1 tsp Cornstarch
1 tsp Cold water

Lightly season the fish on both sides with salt and pepper. Heat a 10" sauté pan over medium high heat then add the olive oil. Place the seasoned fish in the heated pan and reduce heat to medium; sauté the fish for 2-3 minutes per side, just until it flakes easily and is cook through. Transfer the fish to a warm serving plate and top the fish with the warm almond crust (see recipe). Serve with heated lemon butter sauce (see recipe) and your favorite sidedishes. Enjoy!

Almond Crust

Place slice of white bread into food processor or blender and pulse to make coarse bread crumbs. Lightly toast bread crumbs on a cookie sheet pan in a 350°F oven (4-5 minutes). Measure out ¼ cup of bread crumbs and save the rest for another use in the freezer. Place all the ingredients in a small mixing bowl and mix to evenly combine. Warm the topping for 30 seconds in the microwave just prior to serving over the fish.

Lemon Butter Sauce

Add the oil to a heated small sauce pan. Add the garlic and sauté for 30 seconds. Add the wine and thyme; reduce by half. Add the cream, saffron and lemon juice; bring to a boil and immediately reduce heat to low. Add the butter cubes and stir until combined. Mix the cornstarch and water in a small bowl and add slowly to the sauce, while stirring until thickened. Season the sauce with salt and white pepper to taste. Strain the sauce through a fine mesh strainer and serve hot.