Method Place the fish on a plate and dust lightly with salt. Leave for 20 minutes while you complete the other preparations. Chop the tomatoes into small pieces. Place in a bowl with the vinegar, a generous pinch of salt and the garlic. Stir and leave while you top and tail the beans. Heat the oven to 200°C/fan oven 180°C/mark 6. Rinse the fish, pat dry and smear with olive oil and a squeeze of lemon. Place skin-side down in a shallow roasting tin. About 20 minutes before you are ready to serve, roast the fish for 10-14 minutes, depending on the thickness of the fillets; check with a knife that they are cooked through. Boil the potatoes in salted water for about 10 minutes until tender. Drain and keep warm. Cook the beans in boiling water until al dente - about 5 minutes. Drain.