Season fillets with salt and pepper: coat on both sides with flour.
Heat oil over medium heat and cook fillets on both sides (about 4 minutes each side).
Remove fish to a platter and keep warm.
Add the almonds to the skillet and cook on low until golden.
Raise heat to medium, add the white wine and cook 1 minute.
Pour wine with almonds over fish and sprinkle with parsley.
Serves four.