4 tb Butter
1/4 c  Chopped shallots
1/2 ts Dill
1 1/2 ts Parsley
1 1/2 ts Basil
1/2 ts Pepper
1 pn Salt
1 lb Cod fillets
3    Tomatoes
1 1/2 c  Sour cream

Melt butter in saucepan; add shallots, herbs, salt & pepper. Fry 3-4
minutes until shallots are transparent. Wash fillets & pat dry;
arrange them in buttered baking dish. Blanch tomatoes for a few
seconds in boiling water then remove skins. Chop tomatoes coarsely &
stir them in herbed sauce. Heap sauce over fillets. Carefully spoon
sour cream over tops & bake in 400 oven for 25 minutes.