Instructions

1. Pat the fish dry of excess moisture with a towel and season both sides generously with salt and pepper. Set aside.
2. Bring 2 pots (one larger, one smaller) of salted water to a boil over high heat.
3. Once the smaller one is at a rolling boil, throw the beans in. Boil for 2-3 minutes or until the vegetables are a bright green and a fork pierces them without too much effort, yet still hold their integrity. Drop into a bowl of ice water to stop the cooking process and keep the bright green color. Once cooled, remove from the water and set aside.
4. Meanwhile, as the water heats, place a pan on a third burner over medium heat. Once it's hot, add the bacon. Fry until cooked through and crispy, stirring often. Remove from the pan and discard of all but a couple Tbsp of the grease. Return to the heat and toss the shallots and lemon into greasy pan and allow to soften. Remove from the pan and set aside.
5. Add a dollop of butter. Once that's really sizzling, place the fish skin side down in the pan and cook for about 3 to 4 minutes or until skin is good and crispy. Flip, and cook a further 3 minutes or until fish is flaky and cooked through.
6. Remove the fish from the pan, set aside. Throw the green beans, shallot/lemon mixture, almonds and bacon into same pan and heat through.
7. As you heat the beans, etc., gently add the gnocchi to the larger pot. Boil until the little guys float to the top (should only take a minute or so) and immediately remove them from the water with a slotted spoon onto a plate. Once all the gnocchi have been boiled, dump out the water, rinse pot well and dry. Place back on the stove over medium-high heat with 2 Tbsp of butter. When the butter is melted and sizzling, gently toss in the boiled gnocchi, stirring often, until the little guys have a bit of color on both sides. Add to the veggie mixture.
8. Place a couple of big scoops of the veggie/gnocchi concoction on a plate and top with cooked fish.
9. Eat.