Add water, butter, and most of the fresh chopped dill to medium fry pan. Melt the butter. Add whitefish fillets. Simmer on low/medium heat until the flesh flakes. While fish simmers, slice tomato very thin to about 1/8-1/4" thick. Set tomato aside. When fish is done, remove from pan and let excess liquid run off fish into pan. Place fish on a serving plate side by side. Layer sliced tomatoes on top of fillets. Add cream cheese to remaining liquid in pan. Stir until melted and reduced to a thick sauce. Salt and pepper to taste. Pour cream cheese sauce over fillets and tomatoes. Sprinkle remaining chopped dill over entire serving. Enjoy!
