Wash and clean the beans, cover and cook in salted water for about 12 minutes. Cook rice in boiling salted water according to package instructions. Wash and halve tomatoes. Wash basil, shake dry and cut into strips.
Wash lemon hot, dry, cut in half. Cut one half into slices, squeeze the other half. Rinse fish fillets and pat dry. Sprinkle with lemon juice and season with salt and pepper.
Heat 1 teaspoon of oil in a coated frying pan. Fry the fish for 2-3 minutes on each side. Fry the lemon wedges for the last 2 minutes.
Drain the beans. Heat 1 tsp. oil in the pot. Brown the mustard seeds in it. Add the tomatoes and stir-fry briefly. Fold in beans and olives, season with salt and pepper. Add basil.
Do everything. Serve the rice.