Step 1 Combine parsley, dill, lemon zest, lemon juice and garlic in a small bowl. Cut 4 x 30cm-square pieces of baking paper, then cut 4 x 30cm-square pieces of foil. Layer each piece of baking paper on a piece of foil; spray with olive oil. Place 1 fish fillet in the centre of each piece of foil; drizzle each with a quarter of the herb mixture.
Step 2 Fold edges of foil 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.
Step 3 Meanwhile, bring a medium saucepan of water to the boil; immerse green beans to blanch until just tender. Refresh green beans in cold water; drain well.
Step 4 Place green beans, tomato, mixed beans and extra parsley, dill and lemon juice in a large bowl; season with cracked black pepper and stir to combine.
Step 5 Divide mixed-bean salad among plates, top with fish and serve with lemon wedges.