1. Preheat the oven to 400°F (200°C). Butter a shallow baking dish. Make a few diagonal slashes about ¼ in (5mm) deep on both sides of each fish. Arrange the fish side by side and tuck the lemon slices into the slashes.

2. Drizzle 2 tbsp of melted butter over the fish. Bake uncovered for 20 minutes or until the fish flakes easily with a fork.

3. Meanwhile, heat the remaining butter in a frying pan over medium heat. Add the almonds and cook, stirring, until lightly browned. Add the wine, bring to a boil, and cook until reduced by half, about 2 minutes. Mix in the parsley and season with salt and pepper. Transfer the fish to plates, spoon the almond mixture on top, and serve.