Slice carrot into thin rounds, no more than ½ cm thick; cut shallots into slightly thicker half-moons.

Zest lemon into a small bowl. Slice one half into thin rounds; cut remaining half into 2–3 wedges, depending on size.

Chop parsley.

Rinse beans and drain well.

Preheat oven to 180 °C.

Scatter carrot and shallot over one-third of a baking sheet.

Sprinkle with vegetable spice blend, season with salt, and drizzle with 1 tbsp olive oil.

Put into oven for 8 minutes.

Lay out a sheet of parchment and arrange thin lemon slices on one half.

Lay fish fillets on top of them, season with salt, and rub with olive oil.

Fold parchment over into a half-moon, crimping edges tightly to seal.

Press seams firmly with your fingers — the tighter the parcel, the better fish will steam in its own juices at high heat.

Carefully remove baking sheet and increase oven temperature to 200 °C.

Gently transfer fish parcel onto the baking sheet.

Spread beans in a single layer over the remaining space, drizzle with olive oil, and sprinkle with coarse salt.

Return to oven for 12 minutes.

Add parsley, almond and pumpkin seed mix, 2 tbsp olive oil, salt, and pepper to the bowl with lemon zest.

Squeeze in a lemon wedge and mix thoroughly.

Divide vegetables and crispy beans among plates. Lay fish on top and spoon over gremolata, drizzling with oil and remaining lemon juice from the bowl.