1 pound fish fillets [red snapper, sole, or orange roughy]
¼ cup low sodium chicken broth
4 to 6 slices lemon
1 Teaspoon Molly McButter Bud
½ teaspoon white pepper
1 Teaspoon dried parsley
½ teaspoon dried dill [or 1 teaspoon minced fresh dill
Instructions
Preheat oven to broil.
Arrange lemon slices on a nonstick frying pan and place fish on top of them.
Pour chicken broth over fish. Sprinkle Butter Buds, pepper, and dill over fish.
Broil 8 to 10 minutes or until fish is opaque.
Serve with spinach salad and brown rice pilaf.
Serves 4
Nutritional Information
Per Serving:
173 calories
14g protein
12g fat
388mg sodium
39g carbohydrate
Submitted By: Sharon
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