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In a small saucepan cook haricots verts in a small amount of boiling salted water for 5 minutes; drain.
Preheat oven to 450°F. In a 3-quart rectangular baking dish, combine beans, zucchini (or yellow squash), onions and tomatoes. Drizzle with olive oil; sprinkle with salt and pepper. Toss to coat. Spread in an even layer. Place fish fillets on top of vegetables.
In a small bowl, stir together breadcrumbs, potato chips, Parmesan cheese, paprika and cayenne pepper. Add butter; stir to combine. Top fillets evenly with crumb mixture, pressing it into fillets.
Bake for 25 to 30 minutes, or until fish flakes easily when tested with a fork.