Trout wrapped on bacon and lemmon

1 lemon
2 small trout , rainbow or brown, cleaned
1 large bunch thyme
1 garlic clove , chopped
4 rashers of smoked streaky bacon
4 tbsp olive oil
100g fine green beans
2 tbsp toasted flaked almonds

Heat oven 220C. 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 bacon around, holding the lemon and thyme in place. Drizzle with 1 table spoon of olive oil and bake for 20 mins until the bacon 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. Serve the fish with the beans on the side.