2 or 20 fish fillets
Butter
Milk
Lemon juice (fresh or bottled)
Garlic salt
Pepper

Arrange fillets in greased baking dish, close but not overlapping. Pour enough milk to come about half way up the thickest fillets. Dot fillets with thin pats or curls of butter, salt and pepper to taste, then pour or squeeze enough lemon juice to start the milk slightly curdling (the lemon juice will show up as streaks in the milk). Bake at 350 degrees for 20 to 30 minutes. The fillets should be lightly browned on the edges, or less, if you prefer your fish a little moister. Serve the milk-lemon juice sauce over fish or in separate bowl for dip. The sauce can be used as is or add milk and beat for a creamier sauce (I do it the easiest way I can).