In non-stick frying pan, warm olive oil and butter.
Add snapper, skin side up, and season with salt and
pepper. Cook 4 minutes on each side.
Transfer to serving plate and cover loosely with
foil. Add lemon juice to pan and whisk to blend pan
juices. Pour over fillets, add chopped parsley, and
sprinkle with toasted almonds.
Originally Submitted
11/27/2010
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