How to make it
Preheat the oven to 400 degrees F. Clean potatoes and cut them in half. Place in pot of salted water and bring to a boil over medium high heat. Reduce heat to medium and allow to simmer for 12 minutes or until cooked through.
Add green beans to the pot with potatoes in the last 2 minutes of cooking.
Drizzle 1 Tbsp. olive oil onto fish fillets and season with salt and pepper on both sides. Set aside.
Drain vegetables. Place the vegetables into a sheet tray large enough to hold them in a layer. Toss in the basil leaves, sliced garlic, cherry tomatoes, 1 Tbsp. olive oil, and generously season with salt and pepper. Toss to coat the vegetables.
Place fish fillets on top of vegetables and brush the fillets with Lee Kum Kee Panda Brand Black Pepper Grilling Sauce. Lay lemon slices in the tray and bake in the oven for 10-12 minutes. Serve the fish with vegetable mixture and crusty bread (optional).