4 med. carrots
4 med. celery stalks, both cut julienne style
1 med. onion, thinly sliced
2 med. tomatoes, chopped
Basil to taste
2 to 4 fillets of orange roughy
1/2 c. white wine
1/4 c. lemon juice
1 tsp. salt
2 tbsp. butter

Toss carrots, celery, onion, tomatoes, and basil together. Spread 1/2 of this mixture in a shallow casserole pan. Place fish on top. Cover with remaining vegetables. Pour wine and lemon juice over all. Sprinkle salt and pepper to taste. Dot with butter. Cover and bake in a preheated 450 degree oven for 15 to 20 minutes until fish is opaque and flakes with fork.