1 1/2 lbs. white fish (I like orange roughy)
1/2 lb. sea scallops
1 med. size carrot
1 green onion (or to taste)
1/4 tsp. pepper
1 slice white bread
1 bunch water cress
2 stalks celery
1 lg. egg white
Dry white wine (1/2 c. or more)

One hour before serving, rinse scallops, pat dry. Chop water cress leaves. Coarsely shred carrot, mince celery and green onion. Save 1 tablespoon water cress.

In 10-inch skillet over medium heat cook carrot, onion, celery and water cress in 1 tablespoon hot butter until tender. Remove skillet from heat.

In food processor blend scallops to a paste; with motor running add egg white, pepper, 1 tablespoon wine and 1/2 teaspoon salt. Slowly pour in 1/4 cup water. Blend until just mixed. Remove blade, stir in vegetables.

Preheat oven to 350 degrees. Grease 9x13 inch baking pan. Arrange fillets (1 layer) in bottom of pan. Spread scallop mixture over fillets. Top with remaining fillets. Pour 1/2 cup wine over fish. Dot with 1 tablespoon butter. Bake 15 minutes, basting occasionally.

Meanwhile, tear bread into small pieces. Brown in butter. Remove skillet from heat. Add remaining water cress. Sprinkle crumb mixture over. Bake 5 minutes longer or until fish flakes easily when tested with a fork. Serve with juices.