1/2 stick butter
1 tbsp. white wine
1 clove garlic, finely pressed
4 crappie filets
parsley flakes

Preheat oven to 350°F. Melt butter, garlic and wine for 3 minutes. Place crappie in pyrex dish or in individual au gratin dishes. Pour butter sauce over each filet. Sprinkle small amount of parsley flakes on top of each filet.

Bake 10-13 minutes, until flaky. Serve with hot garlic bread and use sauce for dipping.

Serves 2.