In a large skillet over medium heat, melt 2 tablespoons butter.
Season catfish fillets with salt and black pepper. Place fillets serving side down, and cook for 4 minutes or until nicely browned. Turn fillets; cook for 4 more minutes or until done. Remove from skillet, and set aside.
Add remaining butter to skillet. Add almonds, lemon zest and lemon juice. Cook 1 minute or until almonds begin to brown. Place catfish on plate, and top with almondine sauce.
Garnish with fresh parsley.