Instructions: In a bowl of a food processor fitted with a metal blade, process almonds & flour until almonds are finely chopped. Remove & reserve.

In a large nonaluminum saute pan, heat 1/4 cup olive oil. Add garlic & onion; saute 10 minutes until golden. Add tomatoes & simmer for 5 minutes. Add parsley; simmer 5-10 minutes, until tomatoes are saucelike. Season with salt & pepper, basil & chives. Keep warm over low heat. Season fillets with salt. Dip in beaten eggs, then in reserved almond flour. Shake off excess. Coat a large skillet with olive oil. Saute fillets for 2-3 minutes on each side until golden.

Remove to paper towels to drain. Spoon tomato sauce on plates. Top with fish. Garnish with chive sprigs.

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