1 c. carrots, sliced diagonally
1/2 tsp. dill weed, crushed
1 can (10 3/4 oz.) cream of celery soup
1 lb. fillets of white fish, cut in 2 inch pieces
1/2 c. onions
2 tbsp. butter

In skillet cook carrots and onion with dill in butter until just tender. Add soup and fish. Cover and cook over low heat 10 minutes or until done. Stir occasionally. Makes 4 servings.