1. Pre-heat the oven to 200C.
2. Take four squares of aluminium foil of about 30cm X 30cm and then make fours squares of greaseproof paper that are about 25cm X 25cm.
3. Lie out the foil squares and then place the greaseproof squares on top of the foil.
4. In a large mixing bowl bring together the extra virgin olive oil, wine, lemon zest, dill, chilli (if using) and a good pinch of salt and pepper (about 2g of each). Stir to combine and then carefully place the fish into the bowl and turn the fish so all sides are covered with the marinade.
5. Place each fillet just off centre on each square. Use your fingers to fold over the edges so they are secure and firm and then carefully distribute any remaining liquid between the four parcels. Close up all the parcels.
6. Place the parcels onto a tray large enough so they can sit flat.  Place into the oven for 15-20 minutes and then remove and allow to sit for a couple of minutes.
7. Pay close attention when you open the bags as there will be a buildup of steam within the bags. Once opened arrange the fish on plates and serve with the cooking liquors.

Serves 4.