Baked Fish with Tomatoes, Beans and Olives

1. Preheat the oven to 375 °F. 2. Cut one of the lemons into 8 slices and set aside. Grate 2 tsp. rind from the remaining lemon and place in a gallon resealable plastic bag. Add the juice of the lemon to the bag with the parsley, oil, herbs, and fish. Seal the bag and gently toss back and forth until the fillets are coated evenly. Refrigerate until needed, but no longer than 30 minutes. 3. Whisk together tomatoes and tomato paste in a medium bowl. Spray a 13 x 9-inch glass baking dish with cooking spray. Separate onion rings and line bottom of pan with onions. Spoon tomato mixture on top of the onions. Cover with foil and bake 15 minutes or until tender crisp. 4. Remove foil, stir in green beans and navy beans. Remove fish from marinade, discarding marinade, and place fillets on top of the bean mixture. Lay lemon slices down the fish fillets and sprinkle olives on top. Bake uncovered about 12 to 15 minutes or until fish flakes easily with a fork. Sprinkle with parsley. *Note: If Herbes de Provence are not available, substitute 1/4 tsp. dried rosemary, 1/2 tsp. dried thyme leaves, 1/4 tsp. dried basil leaves and 1/8 tsp. dried fennel seed.