1 tsp. butter
1 tbsp. minced shallots
10 oz. schrod fillets
Dash of salt
Dash of white pepper
1 tbsp. mayonnaise
1/2 tsp. mustard
2 tbsp. lemon juice
1/4 c. dry white wine
1 tbsp. chopped fresh parsley

Saute shallots with butter, spread on bottom of baking pan, sprinkle fish with salt and pepper. Place in a single layer over shallots. Combine mayonnaise and mustard, spread over fillets, drizzle with lemon juice. Broil 3 inches from heat. Keep pan juice and onions, add wine and cook over high heat to reduce liquid. Pour over fillets. Sprinkle with parsley.