4 fillet of flounder (1 1/2 pounds) or substitute bass, perch, red snapper or trout

SAUCE MEUNIERE:

1/4 c. butter
1 tbsp. Worcestershire sauce
1/2 c. green onions, chopped
2 tsp. lemon juice
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cayenne pepper

Dry fish on paper towels before placing in a glass baking dish. Combine ingredients for sauce in a 2 cup heat proof glass measure. Cook on high power for 1 minute. Arrange fish fillets in a 12 x 7 inch glass baking dish with thickest portions toward the outer edges of the dish.

Pour sauce over fillets. Cover. Cook on high power 6-7 minutes or until fish flakes easily with a fork. It may be necessary to turn dish once during cooking. Garnish with fresh parsley and lemon slices. Serves 4.