Tomato-Herb Fish Fillets

2 Roma Tomatoes, diced
1 Tbsp chopped fresh basil leaves
1/2 tsp dried dill weed
1 tbsp grated Parm
1/2 tsp garlic pepper, divided
1 lb halibut, cod, or orange roughy fillets

Combine tomatoes, basil, dill, parm and 1/4 tsp garlic pepper in small bowl; mix well. Set aside.

Place fillets in large nonstick skillet. Add 1/4 cup water. Sprinkly remaining 1/4 tsp garlic pepper over fish fillet. Heat until water bubbles.

Cover; reduce heat to medium. Cook 3 minutes. Remove cover; drain excess liquid. Spoon tomatoe mixture evenly over fillets; cover and cook 3-7 minutes or until thickest part of fish flakes with a fork.