Ingredients

• 1/2 pound green beans, trimmed
• 1/2 pint cherry tomatoes
• 1 ounce pitted Kalamata olives, thinly sliced (about 3 tablespoons)
• 2 garlic cloves, very finely chopped
• 2 tablespoons dry white wine
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 (6-ounce) skinless flounder or tilapia fillets, 1/2 inch thick
• 2 sprigs thyme
• An 8x8-inch microwave-proof baking dish

Instructions

1. Toss green beans, tomatoes, olives, garlic, wine, oil, 1/4 tsp. salt, and 1/8 tsp. pepper in baking dish. Cover with plastic wrap, poke a small hole in the center, and microwave on high 3 minutes. Remove from microwave, uncover, and stir.
2. Season fish on both sides with remaining 1/2 tsp. salt and 1/8 tsp. pepper, then arrange over green bean mixture in baking dish. Top each fillet with 2 thyme sprigs. Cover with plastic wrap and microwave on high 2 1/2 minutes. Check if fish is opaque; if not, continue microwaving at 20-second intervals. Remove from microwave and let sit, covered, 2 minutes.