Lemon-Coated Fillets Recipe

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Lemon-Coated Fillets Ingredients

1/4 cup butter (or marg.)
2 tsp lemon juice
16 oz fish fillets, thawed
1 salt, to taste
1 pepper, to taste
3/4 cup breadcrumbs, seasoned dry
1 paprika
1 lemon slices, opt.
1 parsley sprigs, fresh, opt.

A Recipe for
Lemon-Coated Fillets

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Lemon-Coated Fillets

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Lemon-Coated Fillets Directions

Place butter in a 1-cup glass measure. Microwave at HIGH for 30
seconds or until butter is melted. Stir in lemon juice.

Sprinkle fillets with salt and pepper; brush both sides of each with
butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle
with paprika. Arrange fillets in a 12x8x2" baking dish with thicker
portions to outside (thinner portions may overlap if necessary).
Cover with waxed paper.

Microwave at HIGh for 3 to 5 minutes or until fish flakes easily when
tested with a fork, giving dish one half-turn during cooking. Garnish
with lemon slices and parsley, if desired.

SOURCE: Southern Living Magaizne, March 1980. Typos by Nancy Coleman.

Serves: 4

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Lemon-Coated Fillets Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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