Editor's note: The recipe and introductory text below are from French Women Don't Get Fat by Mireille Guiliano.

　　I didn't much care for fish when I was growing up, but I loved nuts. My mother knew both were essential for good nutrition, so she invented this way of slipping in the fish.

　　

Ingredients

Serves 4

　　1/2 cup toasted sliced almonds

　　2 tablespoons olive oil

　　2 tablespoons butter

　　4 snapper fillets (monkfish, halibut, or cod works, too), with skin, about 4 ounces each

　　Salt and freshly ground pepper

　　Juice of 1 lemon

　　1/2 cup chopped parsley

　　

Step 1

1. In a nonstick frying pan, toast the almonds over medium heat. Set aside.

　　

Step 2

2. Warm the olive oil and butter in the frying pan. Add the snapper skin-side up. Season with salt and pepper. Cook 4 minutes on each side. Transfer the fish to a warm serving plate and cover loosely with foil.

　　

Step 3

3. Add the lemon juice to the pan and whisk to blend with the pan juices. Pour over fillets, add the chopped parsley, and sprinkle with the toasted almonds. Serve immediately.

　　Reprinted with permission from French Women Don't Get Fat,© 2004 , by Mireille Guiliano, Knopf