1 lb (450 g) green beans, trimmed

1/4 cup (55 g) cold butter, thinly sliced

1 lemon, cut into 8 wedges

1 1/2 lb (675 g) sole fillets

1/4 cup (30 g) sliced almonds

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scatter the green beans on the baking sheet. Dot with 1 tbsp of the butter slices and season with salt and pepper. Bake for 15 minutes or until the beans are al dente, stirring halfway through cooking.

Arrange the lemon wedges and sole over the beans. Season with salt and pepper. Bake for 10 minutes or until the fish is cooked.

Meanwhile, in a saucepan over medium-high heat, lightly brown the almonds. Add the remaining butter and cook until the butter browns slightly.

Remove the baking sheet from the oven and drizzle the brown butter and almonds over the fish.

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