Almond Topped Fish
from the kitchen of Lisa Burno, Pulaski

1 Tablespoon Butter
1 Small Onion, thinly sliced
4 Fresh or Frozen Cod or Haddock Fillets (6 oz each), thawed
1 Teaspoon Seasoned Salt
1/2 Teaspoon Dill Weed
1/4 Teaspoon Pepper
1/4 Cup Parmesan Cheese
1/4 Cup Mayonnaise
1 Tablespoon Minced Fresh Parsley
1 Tablespoon Lemon Juice
2 Tablespoons Sliced Almonds, toasted (I always use a little more!)

Place butter in 13" X9" baking dish; pop into a 400 degree oven until melted.
Spread butter over bottom of dish; cover with onion.
Arrange fish over onion; sprinkle with season salt, dill and pepper.
Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish.
Bake uncovered at 400 degrees for 18-20 minutes or until fish flakes easily with fork.
Sprinkle with toasted almonds. Yields 4 servings.

March 2, 2007