Lemon Coated Fillets
Ingredients| 1/4 cup butter (or marg.) 2 tsp lemon juice 16 oz fish fillets, thawed 1 salt, to taste 1 pepper, to taste 3/4 cup breadcrumbs, seasoned dry 1 paprika 1 lemon slices, opt. 1 parsley sprigs, fresh, opt. |
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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.
Servings:
4
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