1 lb. fish fillets (cut in 2 inch pieces)
1 c. sliced carrots
1/2 c. sliced onions
1/2 tsp. dill weed
2 tbsp. butter
1 can cream of celery soup

In skillet, cook carrots and onions with dill in butter until just tender. Add soup and fish. Cover and simmer 10 minutes or until fish is cooked, stirring occasionally.

Serve over cooked noodles or rice.