1/4 c. butter
1/4 c. lemon juice
1/4 c. water
1 tsp. chicken bouillon
1/4 tsp. thyme leaves or dill weed
1 lb. fish (turbot, sole, perch, haddock)
Salt, pepper & paprika

In large skillet, combine butter, lemon, water, bouillon and desired herb; heat until butter is melted and bouillon is dissolved. Add fish, cover and simmer 6- 8 minutes or until fish flakes with fork. Season with salt and pepper; garnish with paprika.