Almond & Lemon Crusted Fish

Meanwhile, zest the lemon to get 1/2 a tsp (for 2 people)/ 1 tsp (for 4 people) and slice the lemon into wedges. Peel and crush the garlic. Finely chop the parsley. Cut the zucchini into 0.5 cm half-moons. Trim the green beans.

Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, for 3-4 minutes or until golden. Set aside in a medium bowl. Return to the frying pan to a medium heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and cook for 1-2 minutes or until golden. Add the lemon zest, garlic, parsley and chilli flakes (if using) and cook, tossing, for 1-2 minutes, or until fragrant. Add to the bowl with the almonds, season to taste with salt and pepper and mix well.

Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the zucchini and green beans to the pan and cook for 3-4 minutes or until nearly tender. Add the butter to the pan and cook for 1 minute or until melted. Season with salt and pepper and remove from the heat and set aside on a plate covered with foil to keep warm.

Return to a medium-high heat with a drizzle of olive oil if necessary. Season the white fish fillets well with salt and pepper. Add to the pan and cook for 2-3 minutes each side, or until cooked through.