Instructions: Place whiting fillets in a 13X9X2 inch baking dish; pour wine over fish and bake in oven 15 to 20 minutes or until fish flakes easily with a fork, but is still moist. Do not overcook. While fish bakes set aside 1/4 cup of the shrimp; mash remaining shrimp with 2 tablespoons of the margarine; set aside. When fish is cooked remove to heated platter; measure 1/2 cup of the cooking liquid and reserve.

In a small saucepan heat remaining 2 tablespoons of margarine; add flour and cook, stirring, 2 to 3 minutes. Gradually add half and half, stirring constantly, until sauce comes to a boil. Reduce heat. Add reserved shrimp margarine, salt, and pepper; stir until margarine is melted. Stir in 1/4 cup of the almonds. Drain liquid from fish; pour sauce over the fish and garnish with reserved baby shrimp and remaining almonds.

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