Mangrove Snapper Amandine


1 ½ pounds snapper fillets

½ cup sliced almonds

1/2- 2/3 cup chopped flat-leaf parsley

1 ½ tablespoons coconut oil

1– 2 tablespoons butter

1 tablespoon lemon juice

salt and pepper

Toast the almonds in a dry pan over medium-low heat, stirring constantly until they begin to turn golden brown. Reduce heat to low and stir in the butter. Once the butter is melted, add the lemon juice, parsley and a sprinkle of salt. Remove from heat and set aside. Heat the coconut oil in a cast iron skillet over medium-high heat. Sprinkle a little salt and pepper on both sides of the snapper fillets. Cook them 2-3 minutes per side, or just until the fish is cooked through. Transfer to a serving plate and top with the almond mixture.