1 1/2 lb. fillets of fish
1 chopped tomato
1 tbsp. lemon juice
1 tbsp. chopped sauteed onion
1/8 tsp. basil
1/4 c. water
1/4 tsp. dill weed
3 tbsp. butter
2 tsp. oil
2 c. cooked rice

Preheat oven to broil. In an iron skillet, melt butter and saute fish fillets for 5 to 10 minutes until fish is firm. Remove from heat.

In a bowl, combine tomato, lemon juice, onion, basil and dill. Mound about 2 tablespoons of vegetable mixture onto each fillet, sprinkle with oil, and broil until golden brown, 2 to 3 minutes.

Serve with rice.