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1
Season the fillets with Essence.
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2
Place the fillets in a glass bowl and cover with the milk.
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3
Cover the bowl and place in the refrigerator.
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4
Refrigerate for 1 hour.
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5
Remove the bowl from the refrigerator and drain.
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6
Season the flour with Essence.
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7
Dredge the fillets in the seasoned flour, coating the fillets completely.
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8
In a large saute pan, heat 2 tablespoons of the butter and the olive oil together.
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9
When the oil is hot, pan-fry the fillets for 3 to 4 minutes on each side or until the fillets are golden.
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10
Remove the fillets from the pan and drain on a paper-lined plate.
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11
Season the fillets with Essence.
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12
Set the fish aside.
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13
Pour the oil from the skillet, leaving the browned bits in the pan.
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14
Stir in the Worcestershire sauce, lemons and bay leaves.
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15
Bring the liquid up to a simmer and simmer the liquid until it reduces by 2/3, about 4 minutes.
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16
Remove the lemon pith.
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17
Whisk the cold butter cubes into the sauce, a cube at a time, until all the butter is incorporated.
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18
The sauce should be thick and coat the back of a spoon.
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19
Stir in the almond slices.
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20
To serve, place one fillet in the center of each plate.
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21
Spoon the sauce over the fish and garnish with parsley and green onions.
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22
Combine all ingredients thoroughly.
