Pre-heat fan oven to 180°C. Thinly chop your vegetables and herbs to ensure even cooking and place them on a sheet of parchment paper (ensure there is enough paper to enclose the vegetables and fish in a parcel later) in an oven-proof dish. Drizzle with olive oil and season with salt & freshly cracked black pepper to taste.
Season your fish with salt and pepper, then place dill on the inside of your fish and roll them up (use toothpicks to secure if they unravel). Place fish on the bed of vegetables, pour in white wine and close/seal the parchment paper
Cook the fish in pre-heated oven for about 20 mins, open parchment paper with scissors and serve. Garnish with some more salt & pepper and a slice of lime