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In another pan melt the butter and sauté the almonds until they
are light brown. Remove almonds and set aside. To the fish
add the wine and lemon juice and cook over low heat for a few
minutes. Test to see if fish is done by inserting a knife along
the backbone. If the flesh comes away easily it is done.
Remove the fish to a serving platter. Season the sauce with
salt and pepper and pour over the fish. Sprinkle with almonds
and serve.
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