Place the fish fillets to defrost and season with lemon juice, salt and pepper.
Preheat the oven to 200ºC.
Cut the green beans into pieces and blanch them in boiling water for 5 minutes.
Drain.
Place the green beans, sliced pepper and cherry tomatoes on a tray. Add a lemon cut in half, a generous drizzle of olive oil and season with salt and pepper. Place in the oven for about 20 minutes.
Add the fillets over the roasted vegetables. Season with oregano and bake for another 15 minutes.
Meanwhile prepare the rice. In a pan, add the olive oil and chopped garlic. Shortly then add the rice and let it fry for 1-2 minutes. Cover with hot water and season with a pinch of salt. Cover and let cook over low heat for about 7 minutes.
Add the grain to the rice and cook for another 5 minutes. Finally add the chopped parsley.
Serve the grain rice with the fish and roasted vegetables.
