Makes 4 servings.

Because of its delicate flavor, dill is most often used with fish. Its feathery leaves also make for an attractive garnish.

Ingredients:

• 1 pound fresh or frozen flounder, sole, or cod fillets
• ½ cup mayonnaise or salad dressing
• 2 tablespoons dairy sour cream
• 1 teaspoon grated gingerroot or ¼ teaspoon ground ginger
• 1 teaspoon snipped fresh dill or ¼ teaspoon dried dill weed
• ½ teaspoon dried minced onion
• ¼ cup frozen peeled, cooked small shrimp, thawed, or drained canned small shrimp
• 1 tablespoon margarine or butter
• 8 frozen peeled, cooked small shrimp, thawed or drained canned small shrimp (optional)
• Lemon slices (optional)
• Fresh dill (optional)

Thaw fish, if frozen. Measure the thickness of the fish fillets . Rinse fish, pat dry with a paper towel and set aside

For sauce, in a small bowl stir together the mayonnaise or salad dressing, sour cream, ginger, dill, and onion. Stir in ¼ cup shrimp; set the sauce aside.

Place the fish fillets in a 2 quart rectangular baking dish. Dot with margarine or butter. Bake in a 450 degree oven until the fish flakes easily with a fork (allow 6 to 8 minutes per ½ - inch of thickness of fish) Spoon sauce over the fish. Garnish with additional shrimp, lemon slices, and fresh dill, if desired. Makes 4 servings.

Nutrition: 1 serving is 268 calories, 21 g protein, 1g carbohydrate, 20 g of fat ( 4 g saturated), 76 mg cholesterol, 225 mg sodium, 240 mg potassium.