MICROWAVE LEMON SAUCE DRUM

2 lbs. freshwater drum fillets, fresh or frozen 1/2 C butter or margarine 1 t parsley flakes 2 T cornstarch sprinkle of celery salt 3 T lemon juice sprinkle of pepper Melt butter in a 12x7” glass baking dish. Add cornstarch, lemon juice, and parsley. Blend well. Dip each fillet into sauce and place skin side down. For even cooking, place thickest ends of fish toward edges of dish. Sprinkle with celery salt and pepper. Cover dish with plastic wrap. Cook 7 1/2 minutes on high or until fish flakes apart easily when it is tested with a fork. Let stand for 2 minutes with cover on to finish cooking. Spoon sauce over each serving. Serves 6.