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1. Pat the fillets completely dry with paper towels and sprinkle them on both sides with the lemon juice and salt. Set aside at room temperature for about 30 minutes.
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2. Preheat the oven to 500. With a pastry brush, spread 2 tablespoons of the softened butter over the bottom and sides of a shallow enameled or stainless-steel baking dish large enough to hold the fillets in one layer.
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3. Cut a piece of wax paper to fit snugly inside the dish and spread the remaining softened butter on one side of the paper. Set it aside.
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4. In an 8- to 10-inch skillet, fry the bacon over moderate heat until it is lightly colored and begins to crisp. Transfer to paper towels to drain.
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5. Pat the fish fillets dry and fold them lengthwise In half, doubling them over. Press the edges together to hold them in shape. Dip the fish in the flour and shake each fillet gently to remove the excess flour.
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6. Sprinkle both sides of each fillet with the dill seeds and nutmeg. Arrange the fillets side by side in the buttered baking dish and lay a strip of bacon on each one. Grind a little pepper over the top.
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7. Combine the cheese, bread crumbs and almonds in a bowl and scatter themixture evenly across the fish.
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8. Dot with the butter bits, then bake in the upper third of the oven for 10 minutes, or until the topping is brown and the fillets flake easily when prodded gently with a fork. Serve at once, directly from the baking dish.
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