Place in a pan, large enough to accommodate the fillets without overlapping, oil, almonds, lemon rind, garlic, pepper and oreganon or thyme. Brown lightly over medium heat for 5 minutes. Place the fillets in the pan and cook for 3 to 5 minutes on each side. Add the lemon juice and salt, and simmer for another 5 to 10 minutes, depending on how thick the fillets are.

fish, and thaw them in the refrigerator before cooking. This recipe is also suitable for smaller fish, which can be cooked whole, extending the cooking times.

I've often made this recipe with a fish called Nile Perch, which is particularly nice (Imho!)... but I wish there was someone, out there, who knows What Fish is a Nile perch??