4 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
2 pounds fillets
1/2 cup chopped onion
2 tablespoons dried basil
1 tablespoon dried sage
2 tablespoons dried oregano
1 cup chopped fresh parsley
1/2 tablespoon dried thyme
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
Place butter or margarine in a large, heavy skillet over medium heat. Toss lemon and parsley into pan. Reduce heat to medium. Add onion and basil, and saute until translucent. Return mixture to pan with garlic powder, parsley, basil, sage, oregano, parsley, thyme, salt and pepper. Heat through.
⭐ ⭐ ⭐ ⭐ ⭐