Recipe - Lemon Sage Red Snapper

4 Red snapper fillets;
1/2" thick
One half teaspoon Salt
One fourth teaspoon Scallion; minced
1 teaspoon Sage; crumbled
3 tablespoon Butter
One half cup Chicken broth

Recipe by: The Woman's Day Cookbook 1. Heat the oven to 350F. Lightly
grease a shallow baking dish large enough to hold the fish in a single
layer.

2. Season the fish on both sides with salt and pepper. Place in the
prepared dish. Arrange the lemon slices over the fillets, sprinkle with
scallion, then top with the sage. Dot with butter. Pour the broth into the
dish.

3. Bake the fish, basting occasionally with the pan juices, for 1012
minutes, or just until opaque at its thickest part when tested with a fork.

4. Transfer the fish to serving plates, spoon some of the pan juices over
the fish, and serve right away.

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