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

Coat fish in the cornstarch mixture. Set aside.

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.

Preheat oven to 350 degrees Fahrenheit.

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.

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

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

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