Dill weed and Dijon mustard make a delicious accent to fish fillets. Shredded carrot adds color and flavor. Photo credit: Marc Matsumoto from No Recipes.
Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
Mix lemon juice, mustard, oil, dill, pepper and garlic powder in small bowl. Brush dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions, in 13x9-inch baking dish. Drizzle remaining dressing over fish. Arrange shredded carrot over fish. Sprinkle with cheese.
Bake about 12 minutes or until fish flakes easily with fork.