Almond Butter Trout & Greens

• Fish Fillet(600 g)
• Green beans(300 g)
• Spinach(120 g)
• Flaked Almonds(40 g)
• Butter(50 g)
• Lemon(1)
• Garlic(2 cloves)
• Fresh parsley(2 tbsp)
• Olive oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Trim the {Green beans}, finely chop the {Garlic} and {Fresh parsley}, and zest then halve the {Lemon}. Pat the {Fish Fillet} dry and season with {Salt} and {Black pepper}.

   ~8 min

2. 2

   Heat a large frying pan over medium heat. Add half the {Olive oil}, then cook the {Green beans} for 4 minutes, stirring often. Add the {Spinach} and a squeeze of {Lemon}; toss for 1 minute until just wilted. Transfer to plates and keep warm.

   ~5 min

3. 3

   Return the pan to medium heat. Add the remaining {Olive oil} and place in the {Fish Fillet} skin-side down if skinned on one side. Cook for 3 minutes, then turn and cook for 2 minutes more until the fish is just opaque and flakes easily. Transfer on top of the greens.

   ~5 min

4. 4

   Lower the heat. Add the {Flaked Almonds} to the pan and toast for 1 minute. Stir in the {Butter}, {Garlic}, {Lemon} zest, and 1 tbsp juice from the {Lemon}. Swirl for 1 minute until the butter turns lightly golden and the almonds are coated.

   ~2 min

5. 5

   Spoon the almond butter over the {Fish Fillet}, scatter with {Fresh parsley}, and serve with any remaining {Lemon} on the side.

   ~1 min