Main Ingredients:

3 tablespoons finely chopped shallots
(about
2 medium)
1 tablespoon chopped fresh parsley
3 tablespoons lemon juice
1 tablespoon plus
1 teaspoon vegetable oil
1 teaspoon grated lemon peel
1/2 teaspoon curry powder
2 cloves garlic, finely chopped
6 small pollock or whitefish fillets
(about
1-1/2 pounds)

Cooking Preparation of the Recipe:

Mix all ingredients except fish fillets; brush on both sides of fish. Place in rectangular baking dish, 13 X 9 X 2 inches. Cover and refrigerate 30 minutes.

Set oven control to broil. Spray rectangular roasting pan, 14 X 10 X 2 inches, with nonstick cooking spray. Place fish in pan. Broil with tops about 4 inches from heat 7 or 8 minutes, turning once and brushing with pan juices, until fish flakes easily with fork. 6 servings

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