Lemon Sauced Fish Recipe
Ingredients
| Fish fillets | 2 Pound, frozen | |
| Margarine | 2 Tablespoon, melted | |
| Onion | 2 Tablespoon, finley chopped | |
| Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Chicken bouillon cubes | 2 | |
| Snipped parsley | 2 Tablespoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 3 Tablespoon |
Directions
Thaw fish, if frozen.
Cut in 8 portions.
Place in single layer on greased rack of broiler pan.
Brush half the melted margarine over fish.
Broil 4 inches from heat 8 to 10 minutes, brushing with remaining melted margarine once during cooking.
Meanwhile, in saucepan cook onion in 2 tablespoons margarine till tender.
Blend in flour.
Stir in 1 cup water and bouillon cubes.
Cook and stir till thickened and bubbly.
Add parsley, lemon peel, lemon juice, and dash pepper; heat through.
Remove fish to serving platter.
Pour sauce over fish.
Cut in 8 portions.
Place in single layer on greased rack of broiler pan.
Brush half the melted margarine over fish.
Broil 4 inches from heat 8 to 10 minutes, brushing with remaining melted margarine once during cooking.
Meanwhile, in saucepan cook onion in 2 tablespoons margarine till tender.
Blend in flour.
Stir in 1 cup water and bouillon cubes.
Cook and stir till thickened and bubbly.
Add parsley, lemon peel, lemon juice, and dash pepper; heat through.
Remove fish to serving platter.
Pour sauce over fish.
Chef
