Bring a pan of lightly salted water to the boil and simmer the new potatoes for 10 minutes until almost tender.
Blanch the runner beans by placing them in the water with the potatoes for the last 3 minutes, then drain all together.
Place the runner beans, potatoes and tomatoes & olives in a large roasting tin, drizzle with the olive oil and season with salt and pepper. Give it all a gentle stir.
Lay the fish steaks skin side down amongst the vegetables & add the lemon halves to the tray.
Bake in the oven for around 15 minutes until the fish steaks are cooked all the way through.
Scatter the basil leaves over the top and serve.
In a hurry or not all eating together?This dish can be prepared ready to go into the oven and stored in the fridge until needed. If storing for more than a few hours, keep the fish stored separately on ice to preserve its freshness.[nutrition-label]