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4 (6 -8 ounce) orange roughy fillets (each fillet should weigh between 6 and 8 oz. each) 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup butter or 1/4 cup margarine , softened 2 tablespoons Dijon mustard 1 tablespoon lemon juice [...]
Read the recipe at food.com