Gut and scale the fish and prep as shown in this reel, producing a lovely reverse-butterfly fillet (head on!).

Season and dust the skin side with flour, then pan fry on medium-high heat for 5-7 minutes on one side only. Remove from the pan and place on a serving plate.

Boil the green beans with a little butter in salted water for 8 minutes. Strain and keep warm.

Briefly roast the flaked almonds and add a generous amount of butter. Once it begins to foam, add a splash of lemon juice and keep on the heat until the butter turns golden brown, or 'noisette'.

Dress the fish with the beans, spoon over the almond butter and enjoy!