1 lb. frozen fish fillets
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped green pepper
2 tbsp. butter
1 sm. tomato, peeled, seeded & chopped
1 tbsp. snipped parsley
1 tbsp. lemon juice
1/2 tsp. dried dill weed

Allow fish to stand unwrapped at room temperature for 20 minutes. Bias - slice fish in 1 inch slices. Meanwhile, in small saucepan cook onion, celery and green pepper in butter until tender but not brown. Stir in tomato, parsley, lemon juice and dill weed. Arrange fish slices overlapping slightly in an ungreased 12 1/2 x 7 1/2 x 2 inch baking dish; sprinkle generously with salt and pepper.

Spoon vegetable mixture over fish. Bake, uncovered, in 450 degree oven for 18-20 minutes or until fish flakes easily when tested with a fork. With slotted spatula lift fish and vegetables to serving platter. Makes 4 servings.