Sea bass and courgette traybake with herby butter beans

SERVES 4

• 4 courgettes, quarteredlengthwise• 400g butter beans• 1 tbsp extra virgin olive• 2 cloves garlic, thinly sliced• Zest of 1 lemon• 2 tbsp fresh dill, finely chopped• 2 tbsp fresh parsley, chopped• 4 sustainably sourced sea bassfillets• Lemon wedges, for serving• Sea salt and black pepper