4-8 oz. fish fillets
1/2 cup butter
3 cups sliced vegetables (carrots, celery, leeks, onions)
Wine, Clam Juice or Fish Stock
Salt and Pepper to taste
Saute vegetables with butter in a large skillet. Place fish on top of vegetables and cover fish with liquid. Simmer 10-20 minutes until fish flakes easily.
Strain liquid in to a sauce pan and reduce until syrupy. Serve over fish and vegetables with lemon wedges.