1. Dredge fillets in seasoned flour and saute until golden in the melted butter. Have a fresh lemon and squeeze the juice unto the pan with the fish at the very end.
2. Mix together equal parts lemon zest, parsley and minced garlic. This is your gremolata. Sprinkle over the fish and top with almond slivers.
3. Serve with roasted potatoes and fresh asparagus.