1/2 lb. salted butter,
room temperature
1/4 cup Dijon mustard
1/3 cup chopped fresh basil
leaves
1/4 cup chopped fresh parsley
1/4 cup diced scallion tops
4 medium fish fillets, rinsed,
patted dry
4 T. butter, melted
1/4 cup. water
1 fresh tomato,
seeded, chopped
Heat oven to 375°F. Butter 9 x 13-inchbaking dish. Combine 1/2-lb. butter, mustard, basil, parsley and scallions. Cream until thoroughly blended. Set aside. Place fillets in prepared baking dish and pour melted butter and water over fillets. Bake until golden-brown, or until fillets flake easily with fork. Transfer fillets to serving platter, bathing generously with seasoned butter. Sprinkle with chopped tomato.
Michael Bryan
Pollocksville, NC
From— Classic Fish: Member’s Best Recipes