4 walleye fillets, or other white fish fillets

1 tablespoon (15 ml) olive oil

1/3 cup (75 ml) cold butter, cubed

1/4 cup (60 ml) slivered almonds, toasted

2 teaspoons (10 ml) chopped capers

1 tablespoon (15 ml) chopped fresh chives

In a large non-stick skillet, brown the fish on both sides in the oil and 15 ml (1 tablespoon) of butter until the desired doneness. Season with salt and pepper. Keep warm in a serving platter.

In the same skillet, add the remaining butter and cook until it turns golden brown. Quickly remove from the heat. Strain into a bowl and add the remaining ingredients.

Drizzle the fish with the brown butter with almond sauce. Serve with asparagus and lemon butter.

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