Instructions: Cut rockfish into serving-sized pieces. Combine water, lemon and salt in skillet; bring to boil. Add rockfish. (If necessary, add boiling water to cover fish.) Reduce heat and simmer about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork.

Transfer to serving dish. Keep warm. Reserve 2/3 cup poaching liquid for Dill Sauce. Serve rockfish hot with Dill Sauce.

For the Dill Sauce: Saute onion in butter or margarine. Stir in flour, salt, crushed dill weed and dash of pepper; cook until bubbly. Gradually add 2/3 cup reserved poaching liquid and lemon juice; cook and stir until thickened.

Stir half of mixture into beaten egg yolk; return to hot mixture in pan. Cook and stir 2 minutes longer. (

Makes about 2/3 cup)

This recipe yields 4 or 5 servings.

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