Cut half the lemon into 4 thin slices and juice the other half. Score each fish 3 times on one side.
Place the fish on a baking tray, scored side up, and season liberally inside and out with salt and pepper. Stuff each fish cavity with thyme, a sprinkling of garlic and a lemon slice.
Lay the rest of the thyme on top of the fish and top with a lemon slice. Wrap the pancetta around, holding the lemon and thyme in place.
Drizzle with 1 tbsp of olive oil and bake for 20 mins until the pancetta is golden and the fish is cooked.
While the fish is cooking, boil the beans in a pan of salted water for 4-5 mins until just cooked and still vibrant.
Drain and toss with the lemon juice, olive oil and almonds.
