In a bowl, combine ¼ cup flour and salt. Dip fillets in flour mixture.
In any CanCooker on a Medium-to-Medium low heat source melt 2 tablespoons of butter. Add fillets and cook about 4-5 minutes on each side. Remove the fillets and keep warm.
Melt remaining 2 teaspoons butter in the CanCooker. Add the remaining 1 tablespoon flour and stir until smooth. Gently whisk in broth, wine and lemon juice. Continue to cook and stir until the sauce thickens, about 2 minutes. Stir in parsley.
Serve fish and sauce with the cooked rice. Garnish with almonds.