1 pounds skinless whitefish fillets
2 small onions, thinly sliced
3/4 cup shredded carrot
1 can cream of celery soup
2 tablespoons dry white wine
1 tablespoon lemon juice
1 teaspoon Spice Hunter Fish Seasoning
1/4 cup grated Parmesan cheese
ground nutmeg
Preheat oven to 450F. butter a large, shallow baking pan; arrange fish in single layer in pan, overlapping thin edges. Distribute onion slices over fish; sprinkle evenly with carrot. In a bowl, stir together soup, wine, lemon juice, marjoram, and garlic powder. Pour mixture evenly over fish and vegetables. Sprinkle with Parmesan cheese and lightly dust with nutmeg. Bake, uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a 1 inch thick piece of fish measured in thickest portion, allow 10 minutes; add 5 to 10 more minutes because of sauce. Makes 4 to 6 servings.
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