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1
Heat oven to 400 degrees.
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2
Lay out a double layer of foil big enough to wrap fish in, and drizzle with oil.
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3
Place fish on foil.
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4
Put scallions and half the thyme in cavity of fish.
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5
Drizzle 2 tablespoons butter over fish, and sprinkle with salt to taste.
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6
Wrap fish loosely, place on a baking sheet and bake 35 minutes.
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7
Place a small skillet over medium heat.
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8
When pan is hot, add almonds, and stir until golden brown.
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9
Remove from pan, and set aside.
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10
In a small bowl, combine remaining melted butter and lemon juice; set aside.
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11
When fish is cooked, carefully peel skin from side facing you.
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12
With a knife, divide fish in three portions by making two long cuts parallel to each other and perpendicular to the backbone.
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13
Cut down to the rib bones, but do not cut through them.
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14
Remove a portion of meat by sliding a spatula over rib bones and pulling meat away; repeat with 2 remaining portions, and place on three warmed plates.
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15
Remove backbone and attached rib bones.
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16
Cut three more fillets from remaining fish, placing them on plates.
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17
Drizzle lemon butter over each fillet, and sprinkle with toasted almonds.
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18
Pull leaves from remaining sprigs of thyme, and scatter over fillets.
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19
Serve immediately.
