Combine tomatoes, basil, dill, Parmesan and 1/4 a teaspoon garlic pepper in a small bowl; mix well, set aside.
Place fish fillets in a large non-stick skillet. Add 1/4 cup water. Sprinkle remaining 1/4 teaspoon garlic pepper over the fish.
Heat until water bubbles.
Cover; reduce heat to medium. Cook 3 minutes. Remove cover; drain excess liquid.
Spoon tomato mixture evenly over fillets; cover and cook 3-7 minutes or until thickest part of fish flakes with a fork