• 1 Lemon; cut into 6 wedges
  
• 1 lb Bass fillets; cut into 4 serving-size pieces
  
• 2 tb Flour
  
• 1/4 ts Paprika
  
• 1 tb Olive or salad oil
  
• Salt; to taste
  
• Freshly-ground black pepper to taste
  
• 1/3 c Light margarine; softened
  
• 1 tb Finely-chopped green onion
  
• 1/2 ts Dried dill weed
  
• Grated peel of 1/2 lemon
  
• 1/8 ts White pepper
  

In large non-stick skillet sprayed with no stick cooking spray, heat oil. Saute fish over medium-high heat for 3 to 4 minutes on each side, or until fish is opaque and just flakes easily with a fork. Salt and pepper to taste.

In small bowl, combine all Light And Lemony Dill "Butter" ingredients (margarine, onion, etc). Makes about 1/3 cup. Serve 1 to 2 teaspoons over each serving of bass fillets or garnish each serving with remaining lemon wedges, if desired.