2 lbs. fish fillets, skinned
2 tbsp. oil
1 sm. onion, chopped
1/4 c. chopped celery
2 tbsp. lemon juice
1 tsp. salt
3-4 peppercorns
1 bay leaf
1 c. hot water
2 sprigs parsley

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