1.Boil, steam or microwave potato until just tender; drain. Cover to keep warm.
2.Meanwhile, place juice, oil and garlic in screw-top jar; shake well.
3.Combine white and black pepper and bread crumbs in small bowl. Press mixture onto one side of each fish fillet.
4.Cook fish, crumbed-side down, in heated lightly oiled large nonstick skillet, until browned lightly and crisp; turn, cook other side until browned lightly and cooked as desired.
5.Meanwhile, boil, steam or microwave beans until just tender; drain.
6.Place potato and beans in large bowl with dressing; toss gently to combine. Serve fish fillets with salad.