Combine almonds and salt in a shallow bowl; set aside. 

Brush one side of each fish fillet with egg, then dredge in salted almonds, and set aside.

Heat 2 teaspoons oil in a medium sized sauce pan. Add leeks and celery and cook over medium heat for 3-4 minutes.

Stir in olives, fish stock*, and lemon juice; cook until heated through.

Remove from heat and whisk in tarragon, butter, and black pepper. Set aside. 

Heat remaining oil in a large sauté pan or griddle over medium-high heat. Cook fish in batches, almond side down, for 2 minutes, then flip and cook on remaining side for 30 to 60 seconds.

Transfer cooked fish to serving plate and top with sauce just before serving.

Source: California Olive

*Substitute vegetable stock if desired.