Mix the flour and Redfish Magic in a wide dish. Season the fish fillets with salt and pepper, and gently squeeze lemon over the fish (you're only looking for a teaspoon or so to lightly moisten each fillet). Dredge the fillets in the seasoned flour. Set the lemons aside.
Melt 2 tablespoons of the butter with 1 tablespoon olive oil in a 12-inch cast iron skillet over medium heat until hot and tiny bubbles dance on the surface.
Add two of the fillets to the skillet and cook 2 to 3 minutes per side, until browned. Transfer the fish to a platter, add more olive oil as needed, and cook the remaining fillets.
While the last two fillets of fish cook, add the remaining butter to a 10-inch stainless steel skillet over medium heat. As the butter cooks, swirl the pan or stir as the milk solids begin to brown and the butter becomes frothy.
Once the butter is light brown in color, add the almonds and continue to cook until the butter is golden and the almonds brown. In total, this should all take, 5 to 7 minutes.
Remove from heat and carefully stir in the remaining juice of both lemons (it may bubble vigorously at first). Alternatively, wait to add the fresh spray of lemon juice (1/2 lemon per filet) just before serving for a brighter lemon flavor.
Spoon the browned butter and almonds over the fish, garnish with parsley and serve immediately.
Notes
Use two skillets for this recipe to reduce time--a 12-inch cast iron for the fish and a 10-inch stainless steel skillet for the brown butter sauce. However, but you can use just one stainless steel skillet if desired, so long as it does not have a dark surface. Otherwise, you won't be able to see the butter browning properly. If using just one skillet, keep the fried fish fillets warm in the oven while preparing the brown butter sauce.