4 to 6 crappie fish fillets
Freshly ground black pepper
1/2 cup sliced almonds or 2 oz. slivered almonds, toasted
Juice of ½ of a large lemon
¼ cup real butter
Pinch of sugar
Sprinkle the fish fillets with salt, pepper, and paprika. Place into a spray-oiled baking dish and bake on 350 degrees for about 20 minutes.
Fish cooks quickly so do not overcook. It is cooked when the fish color changes from translucent to white, and the fish is flaky when lifted with a fork.
To make almondine sauce:
In a non-stick skillet, slowly melt the butter; then stir in the toasted almonds. Cook on low heat while stirring constantly until almonds begin to turn browner.
Remove the skillet from the heat and stir the lemon juice into the mixture. This turns the butter slightly browner.
Return the skillet to low heat and stir for about 1 minute or less. Be careful not to burn.
Pour the hot almondine sauce over the hot fish fillets. Serve immediately.