Fish Fillets

2.00 carrots -- sliced
3.00 tablespoons parsley -- chopped
2.00 onions -- sliced
4.00 fish fillets--any variety
3.00 tablespoons butter
1.00 cup white wine
0.50 teaspoon salt
1.00 tablespoon flour
0.25 teaspoon pepper


Cook carrots and onions slowly in 1-teaspoon butter. When tender, add 1-teaspoon butter, salt, pepper, parsley, and fish fillets. Add wine, bring to a boil, and cook slowly for 12 minutes. Remove fish to serving dish. Cook liquid until reduced to 1/2 original quantity and thicken by creaming together remaining 1-teaspoon butter with flour. Bring to a boil, moving pan around instead of stirring mixture to combine it. Pour over fish.