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1 lb. fillets (sole, rockfish
or turbot), thawed if
2 Tbsp. butter or margarine
salt and pepper
lemon wedges

Rinse fish and pat dry. In a 7 x 11-inch baking dish,
melt butter with your choice of seasoning for 30 seconds in the
microwave oven. Tip and tilt dish to evenly distribute butter.
Arrange fish in a single layer, placing thicker portions toward
outside of dish. Cook, covered, 2 1/2 minutes; turn the fish
over and cook 2 minutes until it flakes easily. Let stand,
covered, 3 minutes. (If you use frozen fish, drain liquid from
dish into a 2 cup glass measure; cook, uncovered, 3 minutes or
until slightly thickened.) Season with salt and pepper to
taste. Spoon butter or reduced liquid over the fish; serve
with parsley and lemon. Makes 2 to 3 servings.

Seasonings - Choose one of the following:
1 Tbsp. chopped chutney and a
dash of cayenne
1/4 tsp. paprika or dill weed
1/2 tsp. grated lemon peel

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