Lemon-coated fillets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter (or marg.) |
| 2 | teaspoons | Lemon juice |
| 16 | ounces | Fish fillets; thawed |
| Salt; to taste | ||
| Pepper; to taste | ||
| ¾ | cup | Breadcrumbs, seasoned dry |
| Paprika | ||
| Lemon slices; opt. | ||
| Parsley sprigs, fresh; opt. | ||
Directions
Place butter in a 1-cup glass measure. Microwave at HIGH for 30 seconds or until butter is melted. Stir in lemon juice.
Sprinkle fillets with salt and pepper; brush both sides of each with butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle with paprika. Arrange fillets in a 12x8x2" baking dish with thicker portions to outside (thinner portions may overlap if necessary).
Cover with waxed paper.
Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.
Garnish with lemon slices and parsley, if desired.
SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-16-95