In a shallow dish, combine flour, salt and pepper. In another dish, whip together egg and milk.
Dredge fish in flour mixture, shaking off excess. Dip the flesh sides of fish in the egg mixture. Coat the same sides with almonds. Place in a pan and refrigerate for 15 minutes.
Heat oil in a large skillet. Add 2 tablespoons butter and heat. Sauté fish, nut sides down, until just golden brown, about 4 to 5 minutes, being careful not to burn almonds. Flip fish and repeat, cooking until done. Remove fish from pan.
Add wine to pan, scraping up bits remaining. Reduce by half. Add cream and cook over low heat until slightly thickened. Add remaining 1 tablespoon butter and lemon juice and blend well. Salt and pepper to taste. Drizzle over fillets.
Contributed by Joyce Taylor