1 1/2 lb. thick, firm, fleshy fish fillets (sea bass, snapper, halibut, orange roughy)
2 ripe tomatoes, peeled, seeded and cut into chunks or 1 (16 oz.) can Italian tomatoes, well drained
1 small onion, finely chopped
2 tbsp. freshly snipped dill
salt and freshly ground pepper to taste
tomato wedges

Preheat oven to 350°F. Place the fish in a baking dish and sprinkle with tomatoes, onion, dill, salt and pepper. Cover with foil and bake for 10 to 15 minutes or until the fish is tender and flaky. Serve hot, garnished with dill sprigs and tomato wedges.

Serves 4.