Fish Fillets 2

3 medium carrots, sliced

2 medium onions, sliced

3 tablespoons butter

1/2 teaspoon salt

3 tablespoons parsley, chopped

4 fish fillets, any variety

1 cup fish stock or white wine

1 tablespoon flour

8 lemon wedges

Paprika to sprinkle

Cook carrots and onions slowly in 1 tablespoon butter. Add another tablespoon butter, salt, pepper, parsley and fish fillets. Add fish stock or wine. Bring to a boil and cook very slowly for 12 minutes.

Remove fish to serving dish. Cook liquid until reduced to original quantity and thicken by butter and flour. Bring to a boll, moving pan around instead of stirring.

Pour over fish. Garnish with lemon and sprinkle with paprika.

Serves 4.

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Seafoods

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Cajun Country -- New Iberia, Louisiana