Lemon-coated Fillets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Butter, or marg.
2 tsp: Lemon juice,
16 ounce: Fish fillets, thawed
Salt, to taste
Pepper, to taste
3/4 cup: Breadcrumbs, seasoned dry
Paprika,
Lemon slices, opt.
Parsley sprigs, fresh, opt.
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.
Source from luhu.jp
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.
Source from luhu.jp