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HERB-BASTED ROCKFISH
1 lb.rockfish fillets, thawed if necessary
2 tbsp. butter or margarine
2 tbsp. dry white wine or fish stock
1 tbsp. each chopped green onion and parsley
Dash each thyme and marjoram, crushed
Lemon slices
Cut rockfish into serving sized pieces. Melt butter; add remaining ingredients except lemon. Place rockfish on broiler pan; baste generously with butter mixture. Arrange lemon slices on fish. Broil 4 to 5 inches from heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily whent ested with a fork. Baste once with butter mixture during broiling. Makes 4 or 5 servings.
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