8 oz. fish fillets, frozen
1/2 onion, sliced and separated into rings
2 tbsp. celery, chopped
1 tomato, peeled, seeded and chopped
1/2 green pepper, cut into strips
2 tsp. parsley, snipped
1 1/2 tsp. lemon juice
1/4 tsp. dried dill weed
Salt to taste
Pepper to taste

Unwrap frozen fish; let stand at room temperature for 20 minutes.

In saucepan cook onion and celery in small amount of boiling water until tender; drain. Stir tomato, green pepper, parsley, lemon juice and dill weed into celery and onion.

With a sharp knife cut partially thawed fish into 2x2 inch chunks. Arrange fish in ungreased 8x6x2 inch baking dish; sprinkle with salt and pepper. Spoon vegetable mixture over fish. Bake, covered, at 450 degrees for 18 to 20 minutes or until fish flakes easily when tested with a fork. To serve, use a slotted spatula to lift fish. Serves 2.