2 c. coarsely chopped celery leaves and stalks
1 onion, sliced
2 1/2 to 3 lbs. white fish fillets or 1 inch slices
Salt and pepper
1/3 c. melted butter
1 tsp. finely chopped onion
Dash paprika
1 tbsp. lemon juice
1 c. dry white wine
Chopped parsley or watercress

Spread celery and onion in baking dish. Season fish with salt and pepper. Combine butter, chopped onion, paprika and lemon juice. Dip fish into butter mixture; arrange on celery and onion. Pour leftover butter mixture and wine over top of fish. Bake, uncovered at 350 degrees for 25 to 30 minutes or until easy flaked with fork but still moist. Lift fish to serving dish. Keep warm. Discard celery and onion. Pour wine from fish into saucepan; heat briskly to reduce to about 1/2 cup; pour over fish. Garnish with chopped parsley or watercress. Makes 6 servings.