3 tbsp. butter
1/4 tsp. dill weed
1 tbsp. lemon juice
1/4 tsp. salt
1 green onion, thinly sliced
1 lb. filets of sole (or flounder)

Heat 3 tablespoons butter in a skillet over medium - low heat. Add dill weed, lemon juice, salt and green onion. Stir occasionally. When butter is hot, add sole filets; cover and cook 10 minutes, basting occasionally with butter mixture in skillet. Arrange sole with its sauce in warm deep platter. Makes 4 servings.