1 1/2 lbs. skinless fish fillets (fresh or frozen)
1 tbsp. lemon juice
1/3 c. grated Parmesan cheese
3 tbsp. butter (softened)
2 tbsp. mayonnaise
2 tbsp. chopped green onion
1/4 tsp. salt
1/8 tsp. liquid hot pepper sauce
Paprika

Thaw fish, if frozen, and pat dry with paper towel. In a 2 quart shallow casserole, arrange fillets with thickest meaty areas to outside edges of dish. Brush fillets with lemon juice and let stand 10 minutes. Cover fish and cook on high 4 minutes. Combine remaining ingredients, except paprika. Remove cover from dish and spread cheese mixture over fillets. Sprinkle with paprika. Cook uncovered on high 2-4 minutes more. Makes 4 servings.