Preheat the oven to 180°C.
Mix the parsley, butter and garlic into a paste.
Place the fish, sliced peppers, 200g chopped tomatoes and green beans onto a baking tray. Spread the butter over the fish and vegetables and cook in the oven for 20 minutes.
Put the rest of the tomatoes in a pan and reduce on a high heat with salt and pepper for around 15 mins, stirring continuously. Add the beans to the tomato sauce and cook for a further 5 mins. Remove fish and vegetables from oven and serve on the beans.
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