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1 1/2 lb Orange roughy fillets
2 tb Lemon juice
2 tb Parsley; chopped
1 Lemon; cut into wedges
Melt butter in a heavy nonstick skillet over medium heat. Arrange
fillets in skillet. Drizzle with lemon juice and season with salt and
pepper to taste. Cover skillet and simmer 8-10 minutes or until fish
flakes easily. Serve with parsley and lemon wedges.
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