DIRECTIONS
Place butter, wine, lemon juice, salt and pepper in a large frying pan and bring to a boil.
Place the fish in the liquid, cover and gently poach for 6 minutes, until the fillets flakes easily with a fork.
Place the fish on a hot platter, spoon white sauce over it.
Sprinkle with paprika.

White Sauce:
1 TBSP. butter
3 TBSP. green pepper, chopped small
1 TBSP. flour
Salt and pepper
3/4 cup milk
1/4 cup shredded sharp          cheese

In a small saucepan, melt butter.
Add green pepper and cook until pepper is tender but not brown.
Add flour, salt and pepper.
Add milk, blend and cook until the mixture thickens, stirring constantly.
Add cheese and stir until completely melted.
Spoon over cooked fillets.
Serves 4.