Melt butter and add 1/3 lemon squeezed. Stir in as much dill as you like to taste. Set aside this sauce while you crush the crackers.

Place fillets on foil in a shallow pan and cover with the lemon butter dill sauce. Top with the crushed crackers.

Bake uncovered at 400°F for 20 to 25 minutes.

Serve with wild rice and mixed vegetables.

Serves 2.

Submitted by: Liz Stirling