Melt the Sauté Express^® Sauté Starter in a 12-inch skillet over medium heat. Add the fish, skin side up, to the skillet. Surround it with the haricots verts.

Place a lid on the skillet and allow the fish to steam for five minutes. Then, lift the lid and stir the haricots verts in the liquid. Replace the lid and steam for two more minutes.

Gently turn the fish over and flake it with a fork to see that it is just cooked through. Remove the fillets and serve them surround by the fresh haricots verts.