Ingredients: 1 tablespoon butter 1 1/2 pounds orange roughy fillets, about 1/2-inch thick 2 tablespoons fresh lemon juice salt and freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley 1 lemon, cut into wedges

Recipe Info Category: Skillet Rating: 2 Contributor: Angelique Hunter

Melt butter in a heavy nonstick skillet over medium heat. Arrange fillets in skillet. Drizzle with lemon juice and season with salt and pepper.

Cover skillet and simmer 8 to 10 minutes or until fish flakes easily.

Serve with parsley and lemon wedges.