• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. • Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm (you’ll finish the potatoes in Step 5).

• While potatoes cook, trim green beans if necessary. Peel and mince or grate garlic. Quarter lemon.

• Toss green beans on a baking sheet with a drizzle of oil, half the garlic, salt, and pepper. Roast on top rack for 10 minutes. • Once green beans have roasted 10 minutes, remove sheet from oven. Carefully sprinkle almonds over green beans. • Return to top rack and roast until green beans are tender and almonds are browned and fragrant, 2-5 minutes more.

• While green beans roast, pat barramundi* dry with paper towels. Season all over with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more. • Turn off heat; transfer to a plate. Wipe out pan and let cool 2 minutes.

• To pot with potatoes, add sour cream and mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

• Melt 2 TBSP butter (4 TBSP for 4 servings) in pan used for barramundi over medium-low heat. Add basil paste, remaining garlic, and juice from one lemon wedge (two wedges for 4). • Cook, whisking constantly, until fully incorporated and warmed through, 1-2 minutes.

• Divide mashed potatoes, barramundi, and green beans amandine between plates in separate sections. Drizzle basil sauce over barramundi and serve with any remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***