6 fish fillets, of your choice
1 cup cream
¼ cup milk
¼ cup chopped almonds
100 g grated Parmesan cheese
2 lemons, sliced
1 tbsp vegetable oil
Salt and pepper
Preheat oven to 180ºC (350ºF).
Place lemon slices in a greased refractory.
Place fillets on top, season with salt and pepper and bathe with oil.
Bake for 10 minutes.
Remove from heat and remove lemon slices.
Blend the almonds with the cream, milk and Parmesan cheese until get a homogeneous mixture.
Bathe fillets with almond cream and serve.