1 lb. skinless flounder, lake trout, orange roughy or sole fillets
2 tbsp. butter, melted
1/2 c. fine dry bread crumbs
1 tsp. finely shredded lemon peel
1/3 c. toasted sliced almonds

Measure thickness of fish. If using large fillets, place them in a single layer in a lightly greased microwave-safe 10x6x2 inch baking dish, tucking under any of the thin edges. If using small fillets, stack them evenly in the baking dish.

For crumb mixture, in a small mixing bowl combine bread crumbs, butter and lemon peel. Stir until well mixed. Sprinkle on top of fish; top with almonds.

Cover with clear plastic wrap, folding back one corner to allow steam to escape. Cook on High (100%) for 3 minutes. Rotate dish a half turn and cook, covered, on High 2 to 4 minutes more or until fish is done. Makes 4 servings. Per serving: 250 calories, 25 g. protein, 11 g. carbohydrates, 12 g. fat, 55 mg. cholesterol, 252 mg. sodium.