Directions

1. In a small bowl, mix together cornstarch and one tablespoon lemon pepper.

2. Coat fish in the cornstarch mixture. Set aside.

3. In a large saucepan, heat oil over medium-high heat; working in batches if necessary, add fish. Cook for three minutes on each side, until lightly browned. Place the fish into an ovenproof dish; set aside.

4. Preheat oven to 350 degrees Fahrenheit.

5. Prepare the sauce: Over moderate heat, in the same saucepan, melt butter; then add flour to make a roux, stirring constantly until it thickens. The sauce will get thicker as it gets closer to boiling point.

6. Add white wine and lemon juice; add 1 teaspoon lemon pepper and salt to taste.

7. Stir constantly until the sauce thickens; stir in the fresh parsley.

8. Pour sauce over fish; bake for 20 minutes, uncovered.

Notes:

– Roux is created by cooking wheat flour with oil or butter. It is the thickening agent used when making sauces.

– To tell if fish is done, use a fork to flake the fish in the thickest part. If it flakes easily, it’s ready.

– You can also use striped bass, cod, and Nile perch in this recipe.