LEMON BUTTERED FISH
1/4 c. butter
1/4 c. lemon juice from concentrate
1/4 c. water
1 tsp. chicken instant bouillon or 1 chicken flavor bouillon cube
1/4 tsp. thyme leaves or dill weed
1 lb. fresh or frozen (thawed) turbot, sole, perch, haddock, salmon, scrod or flounder
Salt and pepper
Paprika
In large skillet, combine butter, lemon juice, water, bouillon and desired herb; heat until butter melts and bouillon dissolves. Add fish; cover and simmer 6 to 8 minutes or until fish flakes with fork. Season with salt and pepper; garnish with paprika.
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