1. Thaw fish, if frozen. For glaze, in a dry small saucepan cook juniper berries, if using, over medium-high heat about 1 minute or until toasted, shaking the saucepan frequently. Carefully add vermouth or chickenbroth, thyme and rosemary to saucepan. Bring to a boil. Stir in applejelly; simmer about 1 minute or just until jelly is melted. Remove from heat.
2. Rinse fish and pat dry with paper towels. Cut fish into 4 serving-size pieces. Heat a very large nonstick skillet over high heat. Add fish to hot skillet. Cook about 2 minutes or until light brown on the bottom. If using an oven-proof skillet turn fish with a largespatula. if using a skillet that is not oven-proof, transfer fish to a 2-quart rectangular baking dish, browned sides up. Sprinkle fish lightly with salt and pepper. Spoon the glaze over fish.
3. Bake in a 400 F. oven for 8 to 10 minutes or until fish flakes easily when tested with a fork.
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