6 Small, scrubbed, with a 1/2-inch strip peeled around the middle
1⁄3 Cup (5.33 tbs)
1 Medium, sliced
1 Small, sliced
Flounder/Sole, fluke / perch fillets
1 Pound (Thawed If Frozen)
Ground black pepper
Snipped dill weed
1 Large, peeled seeded and chopped
1. Cook the potatoes in boiling salted water until just tender. Drain.
2. Melt the butter in a large skillet. Add the zucchini and squash. Top with the fish fillets and arrange the potatoes around the edge.
3. Sprinkle with the salt, pepper, and dill. Cover and simmer for 10 minutes, or until the fish flakes easily. Add the tomato, cover, and cook for 1 minute longer.