Preheat the oven at 200 degrees Celsius.

Cut some slashes on to the skin side of each sea bass fillet, then season with salt and pepper. Set aside.

Fry the courgette slices and the asparagus tips in olive oil, on medium-high heat for about 4-5 minutes. Season with salt. Transfer half of the quantity on a large sheet of baking paper. Add half of the dill and 4 round slices of lime. Add one fillet of sea bass on top. Sprinkle some olive oil. Close the baking paper into a parcel, making sure that the paper does not touch the fish. Repeat with the remaining fish and vegetables.

Place the parcels on a baking tray and bake for 10 minutes at 200 degrees Celsius.