Lemon-Coated Fillets

1/4 cup butter
2 teaspoons lemon juice
4 small orange-roughy or other firm-fleshed fish (about 1.5 lbs)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup Italian-seasoned breadcrumbs
Paprika

Place butter in a 1-cup glass measuring cup; microwave at HIGH 30 seconds or until melted. Stir in lemon juice.

Sprinkle fillets with salt and pepper. Brush both sides with butter mixture, and dredge in breadcrumbs. Arrange fish in an 11X7X1.5-inch baking dish. Sprinklek with paprika. Cover with wax paper. Microwave at HIGH for 5 minutes or until fish flakes easily when tested with a fork. Serves 4.

I served with long grain wild rice and a salad.