You wouldn't think that such an elegant dish could be prepared so quickly and easily. The almonds can be swapped out for peanuts, pecans, or walnuts (to name a few), and the orange roughy can be replaced by other fish (like tilapia) if desired.
Season both sides of each orange roughy fillet with salt and pepper.
Whisk the egg and milk together in a shallow bowl.
If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
Mix the almonds with the flour in a second shallow bowl.
Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.