1-1/2 lbs perch fillets, fresh or frozen
1 tsp grated lemon peel
1/4 cup lemon juice
1/4 cup 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 fillets in shallow baking dish. Pour sauce over all. Place in refrigerator for 2 or 3 hours. Place fillets, 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.
Serve with Minute Rice and Baby Carrots.
Prices Valid April 10, 2016 to April 16, 2016
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