Place a dry skillet over medium heat. Add the flaked almonds and stir constantly for 2–3 minutes until they turn light golden and release a nutty scent; be careful not to let them burn.

Transfer toasted almonds to a small bowl and set aside. (Safety: Use a heat‑proof spoon; the skillet will be hot.)

Rinse the asparagus under cool running water, snap off the woody ends, and pat dry with a clean kitchen towel.

Trim the asparagus into 4‑inch pieces for even cooking.

Peel the garlic cloves and mince them finely; set aside.

Rinse the pollock fillets, pat them dry with paper towels, and gently run a finger along the surface to feel for any remaining pin bones; remove any you find with tweezers.

Season both sides of each fillet with a pinch of salt and a grind of black pepper.

Gather fresh sage leaves; you will use whole leaves for flavor and discard them later.

Heat a large skillet over medium‑high heat and add 2 tbsp of olive oil; swirl to coat the bottom.

When the oil shimmers (you’ll see a thin, rippling surface), add the whole sage leaves and minced garlic; sauté for 30 seconds, stirring gently, until fragrant. (Safety: Keep the handle turned inward to avoid splatter.)

Place the seasoned pollock fillets into the skillet, laying them away from you to prevent oil splatter.

Cook the fillets for 3–4 minutes without moving them; you’ll see the edges turn opaque and the underside develop a light golden crust.

Flip the fillets gently with a thin spatula and cook another 2–3 minutes, or until the fish flakes easily with a fork.

Transfer the cooked fillets to a warm serving plate, cover loosely with a sheet of aluminum foil to retain heat, and set aside.

In the same skillet, carefully remove and discard the sage leaves and any garlic pieces that have browned (they’ve already infused the oil).

Add the remaining 2 tbsp of olive oil and the 20 g of butter; melt over medium heat, stirring until the butter foams but does not brown.

Add the trimmed asparagus pieces, spreading them in a single layer. Stir gently and sauté for 4–5 minutes, until they are bright green and just tender. (Why: Gentle heat preserves the crispness and retains nutrients.)

Sprinkle the freshly grated Parmesan over the asparagus, stirring until the cheese melts into a light coating.

Fold the toasted almond slivers into the asparagus mixture, giving a final quick stir to distribute the crunch evenly.

Finish by drizzling the tablespoon of lemon juice and a thin stream of the remaining olive oil over the vegetables; toss lightly.

Place one pollock fillet on each warm plate, then spoon a generous portion of the lemon‑Parmesan asparagus beside it.

Serve immediately while hot; optional garnish: a sprinkle of extra almond slivers or a lemon wedge.