2 lb. fish fillets (perch, cod, roughy, haddock or any other favorite
white fish
1/4 c. white wine (optional)
Juice of 1/2 lemon
1 tsp. butter
1/2 c. Ranch dresing
1/2 c. almonds, slivered
1/2 tsp. paprika

Either oven-bake or stove-top steam. Cook covered. In large flat pan (skillet) heat 1/2 cup water with white wine, lemon juice and butter. Ad rinsed fish fillets to heated liquid. Cover with Ranch dressing. Simmer until fish flakes easily. (Usually 10 minutes for each 1 inch thickness of fish). Garnish with almonds and sprinkle with paprika. This delicious-nutritious, attractive entree is easy to prepare and my husband, Paul loves it! Serves 4.