Lemon-coated Filletsfish, main dish, microwave 1/4 cup butter (or marg.) 2 teaspoon 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. 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. |
