1 (1 1/2 to 2 lb.) fresh whitefish, dressed
1 bunch fresh carrots: julienne one; slice others and reserve
1 lb. fresh zucchini: julienne one; slice others and reserve
2 med. onions, sliced and separated into rings
3 c. water
1 c. dry white wine
1 lemon, cut into slices
Parsley
Dash white pepper or 5-6 peppercorns

Wash white fish with cold water and pat dry. Rub cavity lightly with salt. Place in large roasting pan.

Add water, wine, julienne zucchini and carrots, 3-4 onion slices, small bunch of parsley, and 2-3 lemon slices; add either white pepper or peppercorns. Cover.

Bring all ingredients to a boil; reduce heat to medium/low. Cook for 35-45 minutes or until fish flakes easily with a fork and appears to be done (check after 25 minutes to be sure fish isn't done earlier).

Serve garnished with julienne carrots and zucchini, onion and lemon slices, and fresh parsley.

ACCOMPANIMENTS:

Reserved fresh carrots, sliced, boiled, and served with dill

Reserved fresh zucchini and onions, sauteed in olive oil until golden and serve with grated Parmesan cheese

Lemon wedges/slices

New red potatoes, boiled in jackets, and served with melted butter and chopped parsley

This is our "specialty of the house" in Michigan, where the whitefish arrives fresh daily at Carlson's Fish Market.