Cod with haricots verts

Peel the potatoes, cut into pieces and boil for about 20 minutes until done. In the meantime, remove the stalk and the tip of the haricot verts and cut them in half. Bring a pan of water and salt to the boil and boil the haricots verts for about 3 minutes until al dente.

Roast the almonds in a dry frying pan until golden brown. Let the pan cool slightly, add half of the butter. Grate the yellow skin of the lemon. Put these in the pan with the almonds. Add the haricots verts and scoop.

Dab the fish dry with kitchen paper and sprinkle both sides with salt and pepper. Heat the rest of the butter in a frying pan and fry the fish over medium heat for 6-8 min. Until golden brown and done. Turn halfway.

Heat the milk in a pan or in the microwave. Mash the potatoes with the milk into an airy puree. Add pepper and salt to taste.

Divide the mashed potatoes over 4 plates. Serve with the fish and the haricots verts.