For the sauce mix almond butter, water, garlic and lemon juice in a small bowl until it is smooth and creamy. Season with a pinch of salt. Taste and add more salt or lemon if needed.

Heat a medium frying pan on a medium high heat. If the fish has skin, score the skin 3-4 times to help prevent it curling up. When the pan is hot add a little glug of oil and cook fish skin side down for 3-4 minutes. Turn and cook for another 2-4 minutes or until the fish is cooked to your liking (thicker fillets may take longer unless you like them quite rare in the middle).

Smear sauce over the base of two plates in off centered circles. Top with hot fish (skin side up). Place salad or veg on the side and scatter over almonds and finish with lemon halves.