Roasted Swordfish With Vegetables Provençal

• 4 cups (12 ounces) green beans, cut into 1-inch pieces
• 2 cups grape or cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 garlic cloves, minced
• 4 (6-ounce) swordfish steaks (about 3/4-inch thick)
• Cooking spray
• 1 (15.8-ounce) can of small white beans, rinsed and drained
• 8 pitted kalamata olives
• 1 1/2 tablespoons chopped fresh thyme
• 1/4 cup packed light brown sugar
• 1/4 cup balsamic vinegar

1. Preheat oven to 425u0b0.
2. Combine green beans, tomatoes, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in an 11 x 7-inch baking dish; toss. Bake at 425u0b0 for 10 minutes or until green beans are crisp-tender.
3. Meanwhile, season swordfish with remaining 1/4 teaspoons salt and pepper; coat each side with cooking spray. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sear fish 2 minutes on each side; place fish on top of green-bean mixture. Top with white beans, olives, and thyme. Bake 10 minutes or until fish flakes easily when tested with a fork.
4. Combine sugar and vinegar in a small saucepan over medium-high heat; boil 1 minute or until mixture begins to thicken. Drizzle each serving with syrup.

green beans, grape, olive oil, salt, pepper, garlic, swordfish steaks, cooking spray, white beans, olives, thyme, brown sugar, balsamic vinegar

Taken from www.myrecipes.com/recipe/roasted-swordfish-with-vegetables-provenal (may not work)