Season each fillet on both sides with salt and pepper. Season the flour with salt and pepper to taste Dredge each fillet lightly on the skin side and tap off extra flour.
Heat the olive oil in a large saute pan over medium-high heat until just smoking.
Place each fillet flour-side-down in the oil and cook until golden brown. Turn the fillets over and reduce heat to medium and continue cooking until cooked through.
Remove the fillets to a serving platter.
Turn the heat to medium-high, and add the butter, cooking until the
butter turns brown, taking care not to bum.
Add the almonds, lemon and parsley and immediately pour over the fish.