2 lb. fish (white fish fillets)
4 Tbsp. butter (divided)
1 medium cucumber, unpeeled and chopped
1 medium tomato, chopped
1/3 c. sour cream
1/2 tsp. dill week
1/2 tsp. salt
1 can mushroom soup

Combine cucumber, dill and 2 tablespoons of butter. Sauté until tender. Stir in soup, sour cream and tomato.

Place 2 tablespoons of butter and salt in baking dish and melt. Arrange fish in dish and cover with sauce. Bake until fish is tender. Serve over rice. Makes 6-8 servings.