Crappie Paysanne

• 1 1/2 pounds crappie fillets
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons butter or margarine, divided
• 2 medium carrots, thinly sliced
• 2 medium onions, thinly sliced
• 1 tablespoon chopped fresh parsley
• 1 cup white wine
• 1 tablespoon all-purpose flour
• 1 tablespoon butter or margarine, softened

1. Rinse fish thoroughly in cold water; pat dry. Brush fish with lemon juice; sprinkle with salt and pepper. Set aside.
2. Cut out a 9-inch circle of unglazed brown paper. (Do not use recycled paper.) Puncture paper once with a fork; grease heavily, and set aside.
3. Melt 1 1/2 teaspoons butter in a 9-inch skillet; add carrots and onions. Cover, and cook over medium heat until vegetables are tender; uncover, and dot with 3 teaspoons butter. Place fish on top of vegetables; add parsley and wine. Cover skillet with prepared paper.
4. Bring mixture to a boil; reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Transfer fish and vegetables to a warm serving platter, reserving wine sauce in skillet.
5. Combine flour and softened butter in a small mixing bowl; mix well, and stir into remaining wine sauce in skillet. Cook over low heat until thickened.
6. Pour wine sauce over fish and vegetables. Serve immediately.

crappie fillets, lemon juice, salt, pepper, butter, carrots, onions, parsley, white wine, flour, butter

Taken from www.myrecipes.com/recipe/crappie-paysanne (may not work)