1. Set oven to 220°C. Trim baby carrots. Cut beetroots and tomatoes into wedges (see notes). Toss on an oven tray with 10 whole thyme sprigs, 1 tbsp olive oil, salt and pepper. Roast for 20 minutes.

2. Tear 1/2 bread roll into small pieces. Combine in a bowl (or in the bowl of a small processor) with 1/2 cup water and 2 tbsp olive oil. Leave to soak for 10 minutes.

3. Trim green beans and tear remaining bread into 2-3cm chunks. Toss with 1 tbsp olive oil. Add to tray (after 20 minutes) and roast for a further 5 minutes, or until vegetables are tender and bread is crispy.

4. Add soaked bread and liquid to a small food processor along with almonds, 1/2 tsp grated lemon zest, 1 tsp lemon juice and 2 tsp vinegar. Process until smooth. Season to taste with salt and pepper, fold through 2 tsp chopped thyme leaves.

5. Heat a large frypan over medium-high heat. Rub fish fillets with oil, salt and pepper. Cook in pan for 3-4 minutes on each side, or until golden and cooked through.

6. Serve fish fillets with roasted vegetables, almond cream and remaining lemon cut into wedges.

Notes:
Cut beetroots into thin wedges to reduce cooking time.

No Fish option - replacement is chicken breast fillets 
Cook in frypan for 10 minutes, or until golden and cooked through. Slice to serve.

Gluten friendly option - bread is replaced with GF bread rolls.

baby carrots 1 bunch
beetroots 3
tomatoes 2
thyme 1/2 packet
bread rolls 2-pack
green beans 1/2 punnet
toasted almonds 70g
lemon 1
white fish fillets 2 packets

From your pantry:
olive + oil (for cooking), salt, pepper, white wine vinegar