6 crappies or 3 orange roughey
1/2 c. butter
Flour, salt, onion
1 c. cream or whipping cream
1 tbsp. green dill, chopped
1 chicken bouillon cube
1 tbsp. hot water

Heat oven to 350 degrees. Salt fish; add onion to taste and let stand 1 hour before cooking. Wipe dry, dredge in flour, and fry in butter. When done, cover with dill.

Dissolve cube in hot water and add to cream; pour over fish. Bake for 15 minutes.