Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh egg noodles
   1      teaspoon      olive oil
   4                    perch fillets
                        salt and pepper to taste
   2      tablespoons   lemon juice
   3      tablespoons   butter
     1/3  cup           chopped onion
   2      cups          tomatoes -- peeled, seeded and
                        chopped
   1      cup           dry white wine
   1      tablespoon    finely chopped dill
   1      tablespoon    all purpose flour
   1      tablespoon    water

Preparation:

In large pot with boiling water, add noodles with olive oil. Cook al dente. Drain. Sprinkle fish fillets with salt, pepper and lemon juice. Set aside. In large skillet with heated butter, add onion. Saute until translucent. Add tomatoes, wine and dill. Add fish to skillet, cover and simmer. Place noodles on platter. With slotted spoon, transfer fish from mixture to noodles. In a small bowl, combine flour and water to make a smooth paste and stir into skillet. Whisk into mixture and thicken. To serve, pour skillet mixture over fish and noodles. Serve warm. Approximately 15 minutes.