Dijon and Almond Crusted Halibut

1/3 C. raw almonds
4 (6-oz) wild halibut fillets
1/2 t. sea salt
1/4 t. freshly ground black pepper
4 t. Dijon mustard
3 T. chopped fresh parsley
1 T. lemon juice
1 t. grated lemon zest
5 t. EVOO

Preheat the oven to 400.  Lightly brush a baking sheet with olive oil.

Place the almonds in the bowl of a food processor and pulse until coarsely chopped.  Transfer to a plate.

Season the halibut with the salt and pepper; brush the flesh side of each fillet with 1 t. of the mustard.  Dip the mustard side of each fillet into the almonds, pressing firmly to help the nuts adhere.  Place the fillets, nut-crusted side facing up, on the prepared baking sheet.

Bake the halibut until the fish flakes easily with a fork and the nuts are browned, about 10 minutes.  Remove from the oven.

Combine the parsley, lemon juice, lemon zest, and olive oil in a small bowl.  Spoon over the fish and serve immediately.