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Poached Perch with Lemon Chive Sauce

2 cups of water
1 bay leaf
1/2 teaspoon salt
2 tablespoons lemon juice
1 1/2 lbs perch fillets (Skinned)
1/3 cup butter
3 tablespoons fresh chives
1/2 teaspoon grated lemon peel
1/8 teaspoon pepper
 
 
 

In a 10" skillet, combine the water, bay leaf, 1/4 teaspoon saltand the lemon juice. Bring to a boil over medium heat. Add fillets, reduce heat to low and simmer covered for 3 to 5 minutes, or until the fish is firm and opague. Drain and discard the poaching liquid. Cover fish to keep warm.

SAUCE In an 8" skillet melt the butter over medium heat. Add the chives, lemon peel, 1/4 teaspoon salt and pepper. Cook for 2 to 3 minutes, stirring constantly. Serve the sauce over the perch.