Flounder Fillet with Dill Vegetables

2 Tbsp olive oil (substituted for butter in original recipe)
1 tsp. dill weed
2 garlic cloves, minced
1 carrot, cut in thin strips
1 fresh tomato, diced
1 pound fresh flounder filet

Heat oil in skillet over low heat. Add dill and garlic. Stir to prevent browning. Add carrots and sauté for 7 minutes. Add tomato and continue to sauté for 5 minutes. Place flounder fillet in the center of a square of foil. Pour carrot-tomato mixture over the fish. Fold foil so that fish is completely enclosed. Place in baking dish and bake for 7-10 minutes in a 325F oven. Serve immediately.

From Catherine Connell in 3 Rivers Cookbook III