Lemon White Fish Caprese

Recipe

¼ cup sliced almonds
2 tablespoon extra virgin olive oil
2-3 large cloves garlic (finely minced)
4 pieces firm white fish fillets - about 6 ounces each (such as cod, grouper, or halibut)
salt and pepper (to taste)
1 tablespoon lemon juice
2 large lemons (cut into wedges or slices)

Toast almonds in a large skillet set over medium heat, stirring frequently, until golden brown, about 2-3 minutes. Transfer to a small bowl and set aside.
¼ cup sliced almonds
Return the skillet to medium heat and add the olive oil. Add the minced garlic and sauté, stirring frequently, about 1 minute, until golden brown and fragrant,
2 tablespoon extra virgin olive oil, 2-3 large cloves garlic
Season the fish fillets with lemon juice and salt and black pepper, to taste, and add to the hot skillet. Cook until golden brown, approximately 3-4 minutes a side. Do not overcook.
4 pieces firm white fish fillets - about 6 ounces each, salt and pepper, 1 tablespoon lemon juice
Transfer the fillets to four individual serving plates and divide the fresh mozzarella, tomatoes, and fresh basil between the plates. Season each salad with salt and black pepper, as desired, and drizzle each with an equal amount of the olive oil and balsamic vinegar.
2 ounces fresh mozzarella cheese, 4 ounces cherry or grape tomatoes, ¼ cup fresh basil, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar
Sprinkle each fish fillet with toasted almonds and garnish with lemon wedges.
2 large lemons, ¼ cup sliced almonds