How to Make It
Heat oven to 400°. In an ovenproof skillet with a lid, heat 2 tablespoons oil over medium-high heat. Add the potatoes, 1 teaspoon salt, and ½ teaspoon pepper. Cook the potatoes until golden, stirring occasionally, about 8 minutes.
Cover skillet, transfer to oven, and roast until potatoes are crisp-tender, about 15 to 20 minutes. Add the asparagus; roast, uncovered, until tender, about 10 minutes.
Meanwhile, place the almonds on a baking sheet and toast in oven until lightly browned, 4 to 6 minutes.
In a shallow bowl, combine the flour, 1 teaspoon salt, and ½ teaspoon pepper. Lightly dredge fillets.
In a nonstick skillet, heat 2 tablespoons oil over medium-high heat. Cook half the fish until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and cover with foil. Repeat with remaining oil and fish.
Increase heat to high and add the wine, parsley, and almonds to skillet. Bring to a boil and cook for 1 minute, then add the butter, swirling skillet until butter melts. Spoon over the fish and serve with the potatoes and asparagus.