On a large plate, coat the fillets with salt, pepper, garlic powder, paprika, dried basil, and 2 tablespoons of Baguio Pure Coconut Oil.
In a large pan, heat 2 tablespoons of Baguio Pure Coconut Oil. Add the fillets and sear until golden-brown on the bottom for about 4 minutes. Then, flip to other side and let it cook for another 4 minutes. Repeat the process with the remaining fillets. Set aside.
In a large saucepan, add the green beans with water. Cover the pan and simmer until the green beans are tender. Drain the water and set aside.
In a large pan, heat Baguio Pure Coconut Oil. Add the tomatoes, garlic powder, salt and pepper. Cook until the tomatoes are soft.
Add the green beans and cook for another 2 minutes.
Transfer the fillets on a serving plate. Squeeze lemon over the fish. Serve the fish with the vegetables on the side!