Italian-Dill Fillets

Italian-Dill Fillets
1/2 cup bottled Italian vinaigrette
1 teaspoon dried dill weed
4 mild white fish fillets, preferably skinned (about 6 ounces each), such as tilapia
Preheat oven to 400 degrees.
Pour the vinaigrette into a 1-cup measure. Stir in the dill. Arrange the fillets in 1 layer in a 13-by-9-inch baking dish. Pour the sauce over the fish and bake, uncovered, until the fish is opaque throughout and flakes easily with a fork, 8-12 minutes.
Carefully place a fillet on each serving plate, spoon some of the dressing over the fish, and serve at once.
Serves four.
Nutrition values per serving: 372 calories (60 percent from fat), 24 g fat (7 g saturated), 3 g carbohydrates, 0 g fiber, 34 g protein, 105 mg cholesterol, 320 mg sodium.