Preheat the oven to 400 degrees F. Drizzle olive oil on the sheet pan and add the cut green beans, tomatoes, and shallots.

Sprinkle with kosher salt and use a spatula to toss the veggies together in the olive oil. Add more olive oil if needed. Add the smashed, pitted green olives.

Season with fresh black pepper. Then, top the veggies with lemon slices.

Lay sprigs of fresh herbs on top of the veggies.

Sprinkle some feta on top of all of the veggies and herbs.

Sprinkle kosher salt and black pepper on the fish and lay the filets on top of the veggies, lemon, herbs, and feta. Drizzle olive oil over the tops of the fish filets.

Slide the sheet tray into the oven and set a timer for 12 minutes. These filets are skinny but thick, and they were perfectly cooked at the 12-minute mark.

The fish should be opaque, slightly firm to the touch, and should flake easily with a fork. Gently transfer the fish to a separate plate and remove the herb sprigs. Stir the veggies together.

Serve in wide shallow bowls, and place a filet on top.