Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest (or 4 teaspoons for 4 servings). Quarter and deseed the lemon(s). Roughly chop the almonds. In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Season with salt and pepper. In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Line two sheet pans with foil. Transfer the potato rounds to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, transfer the green beans to the remaining sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Lightly oil the other side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly top the fish with half the creamy pesto (avoiding any contact between the raw fish and remaining creamy pesto), then top with the almond breadcrumbs (pressing gently to adhere). Season with salt and pepper. Roast 8 to 12 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through. Remove from the oven.

The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

Evenly top the roasted green beans with the juice of 1 lemon wedge (or 2 wedges for 4 servings) (you will have extra); carefully stir to coat. Serve the roasted fish with the roasted potatoes and finished green beans. Serve the remaining creamy pesto on the side. Enjoy!