In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg. Finely chop chervil, parsley and thyme and add to mixture.
Whisk to combine.
Slice fillets into four 1/4lb portions (if required) and place into a ziplok bag. Add half of the butter/herb mixture. Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets.
Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.).
Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish.
Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.).
Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley.
Place an orange slice on each plate for appearance, and your done.
As an option, serve reserved herb/butter in a small side dish for dipping.