Recipe - Lemon-Coated Fillets

One fourth cup Butter (or marg.)
2 teaspoon Lemon juice
16 ounce Fish fillets; thawed
Salt; to taste
Pepper; to taste
Three fourths cup Breadcrumbs, seasoned dry
Paprika
Lemon slices; opt.
Parsley sprigs, fresh; opt.

Place butter in a 1cup 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 halfturn during cooking. Garnish with
lemon slices and parsley, if desired.

SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini