Preheat and prep: Position a rack in the center of the oven and preheat to 200°C / 400°F. Pat the cod fillets dry with paper towels — removing surface moisture helps the fillets brown lightly and prevents steaming, which keeps a firmer, flakier texture.

Season the cod: Place the fillets on a plate and drizzle 1 tbsp olive oil over them. Zest the lemon over the fish (zest contains volatile aromatic oils that add bright citrus aroma) and sprinkle the dried thyme, 1/2 tsp salt and a few grinds of black pepper evenly. Let sit at room temperature for 5–10 minutes while you prepare other components; this relaxes the fish and seasons it through.

Steam the green beans: Bring a medium saucepan of water to a boil and set a steamer basket over it (or use a pot with a small amount of water). Add the trimmed green beans, cover and steam 4–5 minutes until bright green and tender-crisp. Immediately plunge them into a bowl of ice water (shocking) for 30–60 seconds to stop cooking and lock in color and texture.

Pan-finish the rice pilaf: Heat a medium nonstick or stainless-steel skillet over medium heat and add the remaining 1 tbsp olive oil. Add the optional slivered almonds (if using) and toast 1–2 minutes, stirring — toasting blooms their nutty flavor. Add the cooked brown rice to the pan and spread into an even layer; let it sit without stirring for 1–2 minutes to develop a little golden crust (this adds texture and toasty flavor). Then stir and heat through for another 1–2 minutes to ensure the rice is hot.

Finish the rice: Remove the skillet from the heat, stir in the chopped parsley and the lemon zest (about 1/2 tsp), and season with 1/4 tsp salt and pepper to taste. The fresh parsley and lemon zest lift the warm, toasty rice with brightness and balance the oiliness of the fish.

Prepare the baking dish: Lightly oil a small baking dish or line a rimmed sheet with parchment. Lay the seasoned cod fillets in the dish skinless-side down (if one fillet has skin, place skin-side down). Arrange 2 thin lemon slices over each fillet — the slices protect the fish from direct heat and infuse a gentle lemon steam.

Bake the cod: Slide the fish into the preheated oven and bake for 10–14 minutes, depending on thickness (about 10 minutes per 2.5 cm / 1-inch thickness). Baking at 200°C / 400°F cooks the fish quickly to set the protein without drying it out. The fish is done when it turns opaque, flakes easily with a fork and reaches about 63°C / 145°F at the thickest part. If you prefer slightly more moist, remove at 60°C and let residual heat finish it — carryover cooking will raise the temperature slightly.

Rewarm and dress the green beans: Drain the shocked green beans and quickly reheat for 30–60 seconds in a hot skillet with a small splash of water or a teaspoon of olive oil, just to take off the chill. Season lightly with salt, a squeeze of lemon juice to taste and a grind of black pepper. This keeps them tender-crisp and bright.

Plate like a pro: Spoon a mound of warm brown rice pilaf on each plate. Slide a cod fillet next to the rice and place the lemon-glazed green beans alongside. Finish each fish with a drizzle of any pan juices from the baking dish (they're concentrated with lemon and herb flavor) and scatter a few extra lemon zest shavings and a pinch of parsley for color.

Serve and rest notes: Serve immediately. If you like, offer extra lemon wedges for squeezing at the table. Let the leftover cooked rice and beans cool quickly and refrigerate within 2 hours for food safety.