FISH FILLETS IN WINE SAUCE

Ingredients
1 1/2 tbsp. butter                                                         dash of pepper
1 peeled onion, sliced thin                                          1 pound fish fillets
1 pared carrots, sliced thin                                         1/2 cup white wine
1 spring parsley                                                         1 tbsp. butter
1 stalk celery                                                             1 tsp. flour
1 cup water                                                                  minced parsley
1/2 tsp. salt
Melt 1 1/2 tbsp. butter in skillet.
Add onion and carrot.
Cover, simmer 5 minutes.
Tie parsley and celery together.
Add water, salt, pepper to onion.
Simmer until vegetables are almost tender.
Cut fish into serving pieces.
Lay on top of vegetables. Add wine. Cover.
Simmer, basting often to 10 to 12 minutes until fish flakes easily and is moist.
Remove fish to heated platter and arrange carrots around it.
Place platter in slightly warmed oven.
Simmer down liquid in skillet to 3/4 cup.
Cream 1 tbsp. butter with flour.
Stir into sauce and sauce and heat until it thickens.
Strain over fish.
Serve, sprinkled with parsley.