2 lbs. fish fillets, skinned
2 tbsp. oil
1 sm. onion, chopped
1/4 c. celery, chopped
2 tbsp. lemon juice
Freshly ground black pepper
1 bay leaf
1 c. hot water or white wine
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 or wine and seasonings. Cover and simmer about 8 minutes, or until fish flakes when tested with a fork. Carefully transfer fillets to a heated platter. Serve with heart healthy lemon parsley sauce or horseradish sauce. Yield: 8. Fish tip: If you catch your fish in the market, look for firm flesh, shiny scales and bright, protruding eyes. Use within two days of purchase.