1/2 c  Almonds, slivered; blanched

    1/4 c  Butter (or marg.); melted

     12 lg Bass (or trout) fillets

           Salt; to taste
           Pepper; to taste
           Thyme leaves; to taste
           Milk
           Flour, all-purpose
    1/2 c  Vegetable oil

      2 ts Parsley; chopped

           Lemon wedges; opt.
  Saute almonds in butter until golden brown; set aside.
  Sprinkle fillets with salt, pepper, and thyme; dip in milk, and dredge in
  flour.  Fry fillets in hot oil over medium heat until golden brown on both
  sides.  Drain on paper towels.  Remove to serving dish; sprinkle with
  almonds and parsley.  Garnish with  lemon wedges, if desired.
  SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy
  Coleman.