2 tbsp. butter
3 carrots, peeled and julienned
2 scallions, julienned
2 stalks celery, julienned
1/2 tsp. dried thyme
Salt and pepper to taste
2 (6 oz.) halibut (or salmon, sole, flounder) fillets
2 tbsp. white wine
Juice of 1/2 lemon
1 tomato, diced

Preheat oven to 375 degrees. In ovenproof skillet, melt butter. Add carrots and saute 2 minutes. Add scallions, celery, thyme, salt and pepper. Saute 2 minutes more. Arrange fillets on top of vegetables and add white wine, 2 tbsp. water, lemon juice and tomato.

Lay a piece of buttered wax paper on top of fish, buttered side down. Place skillet in oven and bake 10 to 15 minutes, or until fish is opaque. (Depending on fish, cooking times may vary.) Serve with rice or boiled new potatoes, buttered and parslied.