1 1/2 lbs. perch filets, fresh or frozen
1 tsp. grated lemon peel
1/4 c. lemon juice
1/4 c. salad oil
1/4 tsp. seasoned salt
1/8 tsp. pepper
1 tbsp. chopped parsley
1 tbsp. prepared mustard

Thaw fish if frozen. Combine grated lemon peel, lemon juice, salad oil, seasoned salt, pepper, parsley and mustard, blending well.

Place fish filets in shallow baking dish. Pour sauce over all. Place in refrigerator for 2 or 3 hours. Place filets, skin side down on a greased shallow baking pan. Adjust rack so fish is 4 to 5 inches from heat. Broil 5 to 8 minutes, brushing frequently with sauce. Makes 4 to 5 servings.