• 4 (4-ounce) tilapia fillets
• 1 teaspoons kosher salt, divided use
• 3/4 teaspoon freshly ground white pepper divided use
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup finely diced onion
• ½ cup finely diced carrot
• ½ cup finely diced celery
• 1 teaspoon chervil
• 1 teaspoon dill
• 1 clove of finely minced garlic
• Juice from one lime
• 2 limes - Thinly sliced
• ¼ cup chopped cilantro

Directions

Preheat the oven to 425^o F.

For the Mirepoix: Heat a sauté pan on medium heat and add a tablespoon of olive oil. Then add the onions, carrots, and celery to the pan and sauté for two to three minutes until softened, do not brown. Add the chervil, dill and minced garlic and sauté for an additional minute.

Season the tilapia on both sides with salt and pepper and place on a lightly oiled sheet of aluminum foil on a sheet pan. Top each with one quarter of the sauté mixture and lime juice. Arrange the slices of lime over the center of each fillet. Tightly close/fold the aluminum foil and place the sheet pan in the oven. Cook about 10 minutes.

To serve the fish, carefully open the foil package and using a spatula transfer the fish to individual serving plates. Spoon any fish juices over the fillets. Garnish with the chopped cilantro.