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Quick-Roasted Fish, Green Beans & Tomatoes With Lemon & Fresh Herbs

Pam Anderson

Vegetables Weeknight Meals Seafood

Find video instruction for this recipe in One-Dish Meals Made New

¾ pound (340 g) fish fillets, such as trout, sole, catfish, tilapia, red snapper, cod or turbot
½ pound (225 g) green beans, trimmed
1 heaping cup (160 g) cherry tomatoes
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground white pepper
2 tablespoons chopped fresh herbs, such as basil, parsley, cilantro, dill, or tarragon (see note below)
1 lemon, quartered

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