You could always fry it. That's the method most Southerners use to cook fish. But, in my opinion, frying should be reserved for only those fish that you don't want to taste. So, what now?

A quick search through your kitchen pantry may yield an answer. On this particular day I found a bag of slivered almonds that was purchased recently and never used. Hmmm....I did another quick search. This time it was on my computer. Yep, you heard it right...Aunt Brenda uses the internet to learn new dishes! I searched on Google with the search terms "almonds" and "fish".

I found a recipe for trout almondine and decided to go with that theme for my bass. And while I have never made anything "almondine", I found that it was quite easy. Just season the fish with lemon pepper and broil it. As you are putting the fish into the oven, pour the almonds into a skillet and brown them on low heat until golden. At just the right moment, before they start to scorch, dump in a glob of butter. Yes, butter NOT MARGARINE. Margarine is evil and must be destroyed!

Please don't send me angry emails about cholesterol and heart attacks. And, Mrs. King, if you are reading this....I really did pay attention in nutrition class. But some dishes require the flavor and texture that real butter provides. This is one of them.

Sorry, I got distracted...Back to the sauce! The butter will sizzle and smoke a little. Keep stirring and dump in another glob of butter. Keep stirring until you have a yummy, brown sauce full of toasted almonds. That's it! Turn off the fire and cover with a lid or foil to keep warm.
Take the fish out of the oven when it flakes easily. Don't overcook the fish! Serve the bass with the almondine sauce on top.

Yum Yum Yum!