> 2 tbsp canola oil
> 1 (12 oz) pkg frozen flounder filets, thawed
> 2 tbsp honey mustard
> 1/4 cup sliced almonds
> 1/4 cup seasoned panko bread crumbs
> 2 tbsp butter
> 2 tbsp lemon juice
> 1 tbsp parsley, chopped
Preheat a large nonstick skillet over medium high heat. Pour the almonds and panko into a food processor or blender. Pulse until almonds are ground into same size pieces as the panko and pour onto a small plate.
Pat fish filets dry with a paper towel. Brush filets on both sides with honey mustard. Press the filets into the ground almond mixture on both sides until well coated.
Add the canola oil to the pan followed by the filets. Cook for 3-4 minutes or until golden brown, flip and cook for an additional 3-4 minutes or until browned and fillets are fully cooked and flake easily with a fork.
Remove fillets from the pan to a plate. Add the butter and cook for 1-2 minutes or until lightly browned, stirring oven. Add the lemon juice and parsley. Pour mixture over the fish and serve immediately!