Poached Filets

• 1 tablespoon onion flakes, or ½ onion, sliced
• 1 tablespoon sweet pepper flakes or ½ green pepper, minced
• 4 fish filets
• 1 tablespoon minced celery
• 1 teaspoon salt
• 4 peppercorns
• ½ cup white wine

Make a court-bouillon by adding onion and pepper flakes, celery, salt, peppercorns and wine to water in skillet. Simmer 10 minutes. Poach fish filets in this bouillon for 5 to 7 minutes, or until tender. Remove to plates; serve with canned Hollandaise sauce, if possible, and lemon.