Dip fillets quickly in and out of water that has been lightly salted or seasoned with lemon juice. Pat dry with paper towels.

Melt butter in a small saucepan. Add dill and lemon juice and cook over low heat 3 to 4 minutes. Season with salt and pepper, garlic powder and onion powder to taste.

Then spread one tablespoon of the mixture over bottom of shallow baking pan. Place fillets in pan and put pan on upper shelf of preheated 450 degree oven.

Bake 10 to 12 minutes, or until fish flakes easily when tested with tines of fork. Baste fillets with remaining butter sauce at least twice while cooking.

Pour any sauce from the pan over fish when you serve it.