BAKED FISH WITH DILL AND LEMON
In a small bowl, combine half the dill weed, lemon peel, and pepper or lemon pepper; rub mixture into both sides of fish fillets, dividing evenly. Arrange coated fish fillets in 9 x 9 x 2-inch or 11 x 7 x 2-inch or other shallow baking dish/pan.
In a 2-cup measure, combine water, vermouth or white wine, lemon juice and remaining dill weed; evenly pour mixture over fish. Bake, covered, in a preheated moderate oven (350 degrees F.) for 15 to 20 minutes or until fillets are opaque in color and flake easily with a fork. Do not overbake. Season fillets with salt to taste, if desired.
To serve, arrange a fish fillet on each of 4 dinner plates; spoon pan liquid over each, dividing evenly. Garnish each with thin lemon slices or lemon wedges and a sprig of fresh dill weed.