1-1/2 cups water
3 chicken bouillon cubes
1 medium onion, sliced
2 teaspoons dried tarragon
2 teaspoons dried parsley
1 lb perch fillets, thawed if frozen
3/4 cup unsweetened apple juice
1 teaspoon pepper
In a large non-stick skillet; combine water, bouillon cubes, onions, tarragon and parsley. Simmer 10 minutes over medium heat. Add fillets, juice and pepper. Cover and cook 10 to 15 minutes or until fish flakes with fork.
Serves 4