|Lemon juice||5 Milliliter|
|Parsley||1⁄4 Cup (4 tbs)|
If frozen halibut is used, thaw fish 1 hour before cooking.
When thawed, wrap it in paper towel to remove excess moisture.
For fresh fillets, simply wrap in paper towel for a few minutes.
Place fish in a single layer in a large, thickly buttered microwave-safe dish.
Combine remaining ingredients, except the minced parsley, and pour over the fish.
Microwave 10 to 12 minutes at HIGH, or until fish flakes when tested with a fork.
Let stand 5 minutes, then remove to a hot dish.
Pour on top any sauce remaining in the dish.
Sprinkle with the minced parsley and serve.