1/2 stick butter
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
1 lemon
4-5 cloves garlic, very thinly sliced
1 cup fresh tomato sauce
4 fresh fish filets of flounder or sole, snapper, orange roughy
a light sprinkle of Chef Paul Prudhomme's Seafood Magic

In a sauce pot or pan, melt butter and add chopped parsley and thinly sliced garlic over low-medium heat until butter has melted and not browned.

Spray a casserole or baking pan with Pam. Sprinkle Chef Paul's Seafood Magic over all of the filets.

Pre-heat oven to 375°F. Place fillets in baking pan and pour melted butter, garlic and parsley sauce over all. Add 2 tablespoons of tomato sauce to the tops of each filet.

Bake at 375°F for 20 to 25 minutes or until filets flake easily.

Serve with angel hair pasta and remaining tomato sauce (reheated) and warm garlic bread.

Serves 2.

Submitted by: Jan Ptak