Serves 2.

2 fish fillets of average size (any type of fish)
Black pepper to taste
2 med. tomatoes, peeled, seeded and chopped
2 to 4 tsp. dried dill
2 med. cloves garlic, minced
2 tsp. olive oil (or vegetable oil)

Preheat the oven to 400 degrees. Fold two 15x20 each sheets of butcher's paper, parchment or aluminum foil, in half crosswise; cut with a scissors into a semi-circle. Open the paper up again and brush one side of each with 1 teaspoon of the oil.

Place on fish fillet on the oiled side of each paper, centering it. Season slightly with the pepper. Combine the tomatoes, basil and garlic in a small bowl, then place half of the tomato mixture on top of each fish fillet.

Fold the paper or foil to cover the fish and vegetables. Then beginning near the fold, make a series of tight, overlapping folds all along the open edges to seal the papillote. Place the papillotes on a cookie sheet and bake 10 minutes.