1/2 cucumber, thinly sliced
1/4 tsp. dill weed
2 green onions, chopped
1/2 c. plain yogurt
1 lb. frozen cod fillets, defrosted
2 tsp. lemon juice

1. Puree cucumber, dill weed, onions and yogurt in blender until fairly smooth. Pour into small bowl. Set aside.

2. Arrange fish on roasting rack. Sprinkle with lemon juice. Cover with wax paper. Microwave on high 5-7 minutes, or until fish flakes easily, rearranging after half cooking time.