Instructions: Preheat the oven to 400 degrees. Season the fillets with salt and pepper and arrange them on a baking pan. Pour the wine over and dot with the butter.

Bake, uncovered, until the fish is just opaque through the thickest part, 6 to 10 minutes, depending on thickness of the fish. Transfer the fillets to warm plates and cover with foil.

Pour the pan juices into a saucepan and boil, stirring occasionally, until the liquid is reduced to about 2 tablespoons. Add the shrimp and parsley to the sauce and simmer until hot, about 1 minute longer. Taste the sauce for seasoning and spoon it over the fish.

This recipe yields 2 servings.

Comments: A year-round treat: fish fillets plus a few ounces of sweet cooked and peeled shrimp for the sauce. Talk about convenience food!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.