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Perch Parisienne

4-6 Perch Fillets*
Lemon juice
Chopped parsley

Parisienne Sauce:
1/2 cup light mayonnaise
1 Tbsp. fresh lemon juice
1/4 cup Parmesan cheese

*Flounder, Sole or Haddock may also be used.

Rinse Fillets in cold water; dry well. Place skin side down in lightly greased baking dish. Squeeze lemon juice generously over Fillets. Sprinkle with chopped parsley and dab with small pats of butter. Bake for 20 minutes in preheated 350 degree oven.

Remove from oven and spread Fillets with the sauce mixture. Return to oven about 5 inches from heat. Broil for 3-5 minutes, or until sauce puffs and turns golden brown.

Sauce: Combine sauce ingredients while fish is baking.

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