INGREDIENTS

INSTRUCTIONS

Preheat the broiler with the rack at the top or 3-inches below the
heat source. Cut through the thyme leaves once or twice with a large
sharp knife to encourage them to release their flavor. Place them in  a
small mixing bowl with the parsley, chives or scallion, and dill,  and
mix them thoroughly. Open up the flaps of the fillets and squeeze  the
lemon over the insides to moisten them. Season the insides with  salt
and pepper, and sprinkle the herbs evenly over the inside part  that's
lying flat. Fold the flaps back over to cover the herbs.  Lightly oil a
broiling pan with vegetable oil and lay in the fillets,  flap-side up.
Season their tips with salt and pepper and place them  under the
broiler. Broil them for 4 to 5 minutes without turning,  until they're
lightly browned and just cooked through. It's easy to  tell if they're
cooked -- unfold one side of a flap and look for any  pink rawness.
Cook a minute or two longer if necessary. The fillets  have a good deal
of brownish fat, don't confuse it with pink  undercooked flesh. To
prepare the optional brown butter, place the  butter in a small skillet
over medium-high heat. It will froth up and  then subside. When the
froth begins to subside, swirl the pan by the  handle -- the butter
will begin to turn brown as the froth subsides.  When the butter has
turned nut brown, in a matter of seconds, turn  off the heat and add
the lemon juice. Season the brown butter with  salt and pepper. Place
the fillets on warm dinner plates. Spoon the  brown butter over them,
if using it, garnish the plates with lemon  wedges, and serve right
away. this recipe yields 4 servings.  Recipe Source: COOKING LIVE with
Sara Moulton Recipe courtesy of  Leslie Revsin, "Great Fish, Quick"
From the TV FOOD NETWORK - (Show #  CL-9096 broadcast 03-30-1998)
Downloaded from their Web-Site -  http://www.foodtv.com  Formatted for
MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net  10-03-1998  Recipe by: Leslie Revsin  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 415
Calories From Fat: 269
Total Fat: 29.9g
Cholesterol: 149.7mg
Sodium: 171.6mg
Potassium: 807.1mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: <1g
Protein: 31.9g