3 1/2 lb. fish fillets
2 tbsp. butter
1 c. chopped celery
Garlic powder
3 tbsp. olive oil
1 c. chopped onions
1 c. sliced carrots
2 tbsp. chopped parsley

MARINADE:

2 tbsp. olive oil
1/4 c. celery, chopped
Garlic powder
1 onion, sliced
1 carrot, grated
4 c. dry red wine

Clean fish thoroughly and marinate for 2 hours. Combine the olive oil and marinate in skillet and saute the onions, celery, and carrots until tender. Remove the fish from the marinade, wipe with paper towel and flour lightly. Place them in the skillet and brown slightly. Strain the marinade and pour 2 cups over the fish and vegetables. Sprinkle with garlic powder and pepper and cover. Over low heat, simmer gently for 1/2 hour. Arrange on hot platter and sprinkle with parsley.