Clean the fish, dab them dry and cut them open along the stomach. Remove the spine and the fine bones from the filets and trim the fins using kitchen scissors.

Lightly cover the whole fish in flour and fry in a large pan in some melted butter, over a medium heat (approximately 4 minutes on each side).

Place the fish on preheated plates, cover with tin foil and set aside.

Cook snow peas until firm to the bite. Prepare the rice.

Now put 2 tablespoons of butter in the pan, heat and roast the flaked almonds in the butter until they have gained some colour.

Add the lemon juice, saffron threads, finely chopped parsley, salt and pepper and heat while stirring.

Put the fish on two plates, pour over the sauce and serve with slices of lemon and lime.