1-1 1/4 lb. orange roughy, flounder or sole fillets
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/4 c. sliced green onions, including some green
1/4 c. dry white wine or vermouth

Cut fish into serving size pieces. Place flour on a piece of waxed paper. Coat fish with flour. Sprinkle with salt and pepper.

In a heavy large skillet over medium heat, melt butter (do not burn). Cook fish on both sides until golden brown and thickest portion flakes easily. Transfer to a warm platter and keep warm.

Add green onions and wine to skillet. Over high heat, cook and stir until green onions are wilted. Pour green onions and liquid over fish. Serve immediately.

Serve with au gratin potatoes, brussels sprouts or asparagus spear. Makes 4 servings.