4 tbsp. butter (omit for low-cal
2 green onions, cut into 3" long pieces OR several slice of med. sized onion
1 sm. red and/or green pepper, cut into thin slices
1/2 lb. fresh mushrooms, sliced or 4 oz. drained canned mushrooms
2 tbsp. cooking or dry white wine
1 lb. white fish fillets (flounder, catfish, pollack, etc.)
Sprigs of parsley and/or lemon slices

For low-cal: Saute vegetables until tender in non-stick pan with a little vegetable spray, if necessary. Otherwise, use butter.

Saute onions first (may be removed, if desired), over medium heat. Saute remaining vegetables until tender. Add wine and cook over high heat until pan juices are evaporated.

Arrange fish in shallow baking dish. Spoon vegetables over fish. Cover loosely with foil. Bake at 375 degrees for 20 minutes or until fish flakes easily with a fork. Garnish with lemon slices and parsley.