Pre-heat oven to 220°C conventional or 200°C fan forced.
Combine the butter, lime rind and dill.
Brush one sheet of phyllo pastry lightly with the lime butter.
Sprinkle pastry randomly with sprigs of dill. Top with another layer of pastry, brush with lime butter and fold phyllo in half horizontally.
Brush the fish fillets with lime butter.
Combine vegetables and place 1/4 on top of pastry sheet, top with a piece of fish.
Fold in the sides of pastry over the fish, then bring the top and bottom edges of pastry over the fish to form a parcel. Place parcel seam-side down onto a paper-lined baking tray. Brush top of pastry parcel with lime butter. Repeat process with remaining fillets and pastry.
Bake at 220°C conventional or 200°C fan forced for 15-20 minutes until pastry is golden. Serve with steamed potatoes and salad.