Lemon-Coated Fillets

Course : Seafoods
Serves: 4
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1/4 cup butter or margarine
2 teaspoons lemon juice
16 ounces fish fillets -- thawed
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
3/4 cup breadcrumbs -- seasoned dry
1 teaspoon paprika
6 slices lemon slices -- opt.
1 bunch parsley sprigs -- fresh, opt.

Preparation / 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 12 x 8 x 2" 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 Magazine, March 1980.

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