Greek Fish In Foil

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2 firm white-fleshed skinless fish fillets, such as tilapia (about 3/4 pound total)

1 small fennel bulb, trimmed, cored, then cut into very thin slices

1 vine-ripened tomato, cut into thin slices

1/2 medium red onion, cut into thin slices and separated into half-moons

1 teaspoon dried dill

Freshly squeezed juice of 1 lime (at least 2 teaspoons)

Fine sea salt

Freshly ground black pepper

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