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Skillet Orange Roughy

1 tablespoon butter
1 1/2 pounds orange roughy fillets, about 1/2-inch thick
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley
1 lemon, cut into wedges

1. Melt butter in a heavy nonstick skillet over medium heat. Arrange fillets in skillet. Drizzle with lemon juice and season with salt and pepper.
2. Cover skillet and simmer 8 to 10 minutes or until fish flakes easily.
3. Serve with parsley and lemon wedges.

Makes 4 servings.