• FOR THE FISH:
• 1 tablespoon extra-virgin olive oil
• 4 (6- to 8-ounce) skin-off trout fillets, or any firm, white-fleshed fish
• 2 cups (8 ounces) raw pecans
• 1/4 cup cornstarch
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon finely grated lemon zest (optional)
• 2 tablespoons Dijon mustard
• Lemon wedges, for serving (optional)
•
FOR THE SAUCE:
• 3 tablespoons unsalted butter
• 2 teaspoons fresh lemon juice
• 2 tablespoons minced fresh herbs, such as parsley, sage, rosemary or thyme

DIRECTIONS
Position the rack in the middle of the oven and preheat to 350 degrees.
Grease a large rimmed baking sheet with oil.
Place the fish on a plate and pat it dry with a paper towel.
In a food processor, grind the pecans until finely chopped. Transfer the nuts to a shallow dish, add the cornstarch and toss to combine. Season with the pepper, garlic powder, paprika and lemon zest, if using, and stir to combine.
Working with one fillet at a time, brush the fish with the mustard then coat the fish on both sides with the pecan mixture, pressing the mixture in to cover. Transfer the coated fish to the baking sheet and repeat with the remaining fish and coating ingredients.
Bake, without flipping, for about 25 minutes, or until just golden brown. Do not overbake.
Make the green beans: While the fish is baking, in a large skillet over medium-high heat, heat 2 teaspoons oil until shimmering. Add the green beans and cook, stirring often, until they begin to blister and brown in spots, 5 to 6 minutes. Add the garlic and pepper flakes and toss together for about 1 minute. Transfer the beans to a platter.
Make the sauce: Just before serving, in a small stainless skillet over medium heat, melt the butter, stirring constantly, until it browns and smells nutty, 3 to 4 minutes. Remove from the heat, then add the lemon juice and your herb of choice, and swirl in the pan to combine.
Place a quarter of the green beans on each plate, top with a fish fillet and drizzle the butter sauce over. Serve immediately, with lemon wedges, if desired. 4 servings