Without adding any oil, toast the almonds in an uncoated frying pan until golden brown, remove and set aside.
Cook the pasta in salted water until just al dente, drain the pasta and reserve approx. 100 ml of the cooking water.
Season the fish. Heat the oil in a frying pan, fry the fish for approx. 3 mins. on each side, add the tarragon half way through. Remove, keep warm.
Heat the oil in the same pan, stir fry the capers and fennel for approx. 3 mins. Add the cooking water, lemon zest and juice. Stir in the pasta and heat gently.
Serve the pasta and fish together, sprinkle with the almonds.