Preheat the oven to 200C.

Cut 2 large squares of parchment paper.

Pat the fish dry with kitchen paper.

In a bowl, gently toss the fennel, tomatoes, beans, carrot, onion, garlic, parsley, olive oil, and salt together.

Form a pile of the vegetable mixture in the middle of each of sheet.

Season the fish and place on top of each mound.

Add a slice of lemon and a coiple of cubes of butter to each piece of fish.

Fold the parchment in half, over top of the fish and veg, and fold the edges over 2-3 times to seal.

Bake packets for 15 minutes.

Transfer parchment packets with a spatula onto plates and open with a knife – be careful of the steam.

Serve with crusty bread and butter. Finish with a squeeze of lemon.