It may seem easy to dismiss fish for a holiday meal, but once you taste the buttery goodness in this moist and flaky lime-infused cod, you'll want it year after year. —Barbara Burge, Los Gatos, California
Preheat oven to 350°. Finely grate peel from one lime. Squeeze juice from all limes to measure 1/2 cup. Reserve 2 tablespoons juice for lime butter. In a small bowl, mix vermouth, salt and remaining lime juice.
Place cod fillets in an ungreased 13x9-in. baking dish; pour vermouth mixture over cod. Bake, uncovered, 20-25 minutes or until fish just begins to flake easily with a fork.
For lime butter, in a small bowl, beat butter and cream until fluffy. Gradually add reserved juice; stir in lime peel and pepper. Serve with fish; sprinkle with almonds.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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