In a small bowl, stir together butter, parsley, lemon zest and juice, horseradish and mustard. Season both sides of fillets with salt; lay flat on a clean work surface.
Reserve 2 tsps butter mixture, divide evenly, spread remaining butter mix on top of fillets. Fold fillets in half crosswise enclosing butter mixture.
Place folded fillets in a 9 inch microwave safe dish with a tight fitting lid. Top with reserved butter mixture, dividing evenly. Cover. Microwave on high until fish is just cooked through, about 5 minutes.
To serve, place fillets on plates and spoon juice from dish over fillets.
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