1/4 c. butter
1/8 c. lemon juice
1/4 c. water
1 tsp. instant chicken bouillon or cube
1/4 tsp. dill weed
1 lb. fillet of sole

In large skillet, combine, butter, lemon juice, water, bouillon and dill; heat until butter is melted and bouillon dissolved. Add fish; cover and simmer 8 to 10 minutes or until fish flakes with fork.