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Lemon Buttered Fish
1/4 cup butter or margarine
1/4 cup lemon juice from concentrate
1/4 cup water
1 tsp. chicken instant bouillon or 1 chicken flavor bouillon cube
1/4 tsp. thyme leaves or dill weed
1 lb. fresh or frozen (thawed)Turbot, Sole, Perch, Haddock, Salmon, Scrod or Flounder
Salt and pepper
In large skillet, combine butter, lemon juice, water, bouillon and desired herb; heat until butter melts and bouillon dissolves. Add fish; cover and simmer 6 to 8 minutes, or until fish flakes with fork. Season with salt and pepper; garnish with paprika.
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