- 2 pounds fish fillets, skinned
- 2 tbsp olive oil
- 1 small onion, chopped
- 1/4 cup celery chopped
- 2 tbsp lemon juice
- freshly ground black pepper
- 1 bay leaf
- 1 cup water or white wine
- 2 springs parsley
In a large shallow pan, sauté the onion and celery in oil until tender.
Place skinned fillets on top of vegetables, or roll each fillet, secure with a toothpick, and place on vegetables. Add water or wine and seasonings.
Cover and simmer about 8 minutes, or until fish flakes when tested with a fork.
Carefully transfer fillets to a heated platter. Serve with Lemon Garlic Sauce or Horseradish Sauce.
Approx. Cal/Serv : 200
