1 1/2 lbs. fresh, frozen fillets (or any combination of fresh fish)
1 lg. tomato, peeled, chopped
3 stalks celery, finely chopped
3 tbsp. snipped parsley
1 sm. green onion, thinly sliced
1/2 tsp. salt
1/2 tsp. dried rosemary, crushed
2 tbsp. butter
1/2 c. water
1/4 c. dry white wine
1/4 tsp. Worcestershire sauce
1 tbsp. cold water
2 tsp. cornstarch

Divide fish into six serving size pieces. Arrange single layer in large skillet. Combine chopped tomato, celery, parsley, green onion, salt and rosemary. Top each fillet with mixture. Dot each fillet with 1/2 teaspoon of butter. Combine water, wine, and Worcestershire sauce; pour into skillet.

Cover and simmer for 10-12 minutes or until fish flakes easily when tested with fork. Remove fish to serving platter, keep warm.

Strain juices; combine 1 tablespoon of cold water and the cornstarch; stir into skillet with the reserved juices. Cook and stir over medium heat until thickened and bubbly. Spoon over fish. Serve immediately.