Lemon Buttered Fish 1/4 cup margarine
1/4 cup lemon juice
1/4 cup water
1 tsp. chicken bouillon
1/4 tsp. thyme leaves or dill weed
1 lb. fish (Turbot, Sole, Perch, Haddock)
Salt, pepper & paprika
In large skillet, combine butter, lemon, water, bouillon and desired herb; heat until butter is melted and bouillon is dissolved. Add fish, cover and simmer 6-8 minutes, or until fish flakes with fork. Season with salt and pepper; garnish with paprika.
Lemon Buttered Fish printer friendly version located here. (Just the recipe. Nothing else.)
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