Light lemon and herb fish with mixed-bean salad

Instructions

1 Combine parsley, dill, lemon zest, lemon juice, garlic and avocado oil in a small bowl. Cut 4 x 30cm-square pieces of baking paper and 4 x 30cm-square pieces of tinfoil. Layer each piece of baking paper on a tinfoil piece. Place 1 fish fillet in the centre of each tinfoil piece. Drizzle each with one-quarter of the herb mixture.

2 Fold tinfoil edges to enclose fish and form a parcel. Preheat a grill pan or barbecue to high. Cook parcels for 10-12 minutes or until fish is just cooked.

3 Meanwhile, bring a medium-sized saucepan of water to the boil. Immerse green beans to blanch until just tender. Refresh green beans in cold water. Drain well.

4 Place green beans, tomatoes, bean mix and extra parsley, dill, olive oil and lemon juice in a large bowl. Season with freshly ground cracked black pepper and stir to combine.

5 Divide mixed-bean salad among plates, top with fish and serve with lemon wedges.