Rinse the beans thoroughly. Cut each one in half lengthwise, then crosswise into two or three pieces, depending on length; it’s best if each piece fits neatly the fork.

Juice the orange — if a little pulp stays in, even better for the sauce.

Roughly chop the almonds.

Heat 1 teaspoon olive oil and cook fish fillet over medium heat for 2–3 minutes per side, until golden brown.

Transfer to a plate, do not wipe out frying pan.

Bring a pot of water to a boil and season with salt.

Carefully pour orange juice into frying pan and cook for a couple of minutes over medium-high heat, stirring, until slightly reduced.

Lower heat to medium and add butter to frying pan.

Return fish to sauce and simmer over medium-low heat for 10 minutes.

Season sauce with salt and black pepper at end.

Add beans to boiling water and cook for 6 minutes. Then carefully drain or lift them out with a slotted spoon and transfer to bowl of ice water. If you have ice, add plenty to stop cooking.

Divide fish and beans among plates, spoon over sauce, and scatter over chopped almonds.