2 lbs. fish fillets, skinned
2 tbsp. oil
1 sm. onion, chopped
1/4 c. celery, chopped
2 tbsp. lemon juice
Pepper
1 bay leaf
1 c. hot water or white wine
2 sprigs parsley
Lemon Parsley Sauce (recipe follows)

In a large shallow pan, saute onion and celery in oil until tender. Place fillets on top of vegetables or roll each fillet and secure with a toothpick and place on vegetables. Add water or wine and seasonings. Cover and simmer about 8 minutes or until fish flakes when tested with a fork. Serve with Lemon Parsley Sauce. About 8 servings.

LEMON PARSLEY SAUCE:

1/2 c. butter
Juice of 1 lemon (about 3 tbsp.)
1 tsp. grated lemon rind
1 tbsp. chopped parsley

Heat butter and lemon juice in a saucepan. Add grated lemon rind. Pour over fish.