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Dilled Pine-nut Perch

2 perch fillets -- 4 oz.
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp fresh dill -- chopped
2 tbsp pine nuts
lemon juice

Marinate for one hour in frig, keep covered.

Mix 2 tbsp pine nuts with a sprinkle of o*l & lemon juice.

Sprinkle perch with paprika. Bake skin side down for 10 min. at 375.

Saute pine nuts on medium for 2-3 minutes in nonstick skillet, stirring until well browned.

Set perch on plates and top with hot pine nuts. Serves 2.

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