INGREDIENTS
Several red skinned potatoes
2 TBSP. butter
2 large rock fish fillets
1 cup water
1 cup white wine
6-8 slices lemon, sliced thin
12 whole peppercorns
2-3 TBSP. flour
DIRECTIONS
Wash potatoes. Leave skin on and cut each potato in cubes.
Place in saucepan, cover with water, add butter and cook until tender. Drain and set aside.
Put fish fillets in a large frying pan.
Add the water and wine.
Place the lemon slices and peppercorns around the fillets.
Cook on high for 15 to 20 minutes.
Remove fish and lemon slices.
Stir in flour to make gravy.
Pour gravy over the potatoes and serve.
Serves 4.
