Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fish fillets -- * see note
   2      tablespoons   finely chopped onion
   1      medium        carrot -- sliced
   1      medium        lemon -- sliced
   1      pinch         thyme
   1      small         bay leaf
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      cup           dry white wine
     1/8  cup           French vermouth
   1      tablespoon    chopped parsley

Preparation:

* Note: Good with all white-meat fish. In greased baking dish, combine onions, carrots, lemon, thyme, bay leaf, salt, and pepper. Add fillets. Add wine and vermouth. Bake at 400F for 20 minutes. Sprinkle with parsley. Serve hot in baking dish. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin