In a small bowl, mix the ground almonds, lemon and parsley.
Usually when I crumb chicken or beef, I dip in egg first, fish however is usually moist enough for the coating to stick by itself. Just push each fillet into the almond mixture, firmly pushing more coating on all sides.
Fry on a moderate heat in plenty of butter for about 3 minutes on each side.
Serve with lemon wedges.
You can also cut the fillets into smaller pieces and make fish fingers, fish nuggets or fish bites.