A 200°C oven is to be used. The almonds should be processed in a food processor until they are finely ground (a little rougher than the texture of an almond meal).

Transfer to a clean bowl and add the lime rind, dill, butter, salt, and cracked black pepper, mixing with your fingers until crumbly and just combined.

Place the fish on a baking tray lined with non-stick baking paper. Top with the almond mixture, pressing to help the mixture stick to the fish. Bake for 12-15 minutes or until golden and cooked through. Serve with salad leaves and lime wedges.