2. Zest the lemon. Toast almonds in a large, dry frypan over medium-high heat for 1-2 minutes, or until golden. Add zest and toast for further 30 seconds. Place in a bowl, keep pan over medium heat (step 3).
3. Trim beans and add to pan with 1 crushed garlic clove, 2 tbsp water and 1 tbsp oil. Cook for 2-3 minutes. Toss in almond mixture and season with salt and pepper. Transfer to a serving bowl, reserve pan.
4. Uncover the potatoes and bake for further 10 minutes or until tender. Add 2 tbsp oil/butter to reserved frypan. Add fish fillets and cook for 3-4 minutes on each side or until cooked through (see notes).
5. Wedge the lemon. Serve fish with a lemon wedge, potato bake and tossed almond beans.
Use a mandolin to thinly slice the potatoes. The thinner you cut them, the shorter the cooking time.
Cook fish on top of the potatoes if you prefer! (add fish when uncovering the potatoes at step 4).
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Leek, /2 *
Capsicum strips, 1/2 tub *
Garlic, 2 cloves
Flaked almonds, 1 bag (40g)
Green beans, 1 packet (250g)
White fish fillets, 2 packets
FROM YOUR PANTRY
Olive + oil for cooking, salt, pepper, dried oregano (or dried Italian herbs)