Spread celery and onion in baking dish. Season fish with salt and pepper. Combine butter, chopped onion, paprika and lemon juice. Dip fish into butter mixture; arrange on celery and onion. Pour leftover butter mixture and wine over top of fish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until easily flaked with fork but still moist. Lift fish to serving dish, keep warm. Discard celery and onion. Pour wine from fish into saucepan; heat briskly to reduce to about 1/2 cup; pour over fish. Garnish with chopped parsley or watercress. Makes 6 servings.
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|Serving Size: 1 Serving (341g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1039 (96%)|
|Amt Per Serving||% DV|
|Total Fat 115.4g||154 %|
|Saturated Fat 73g||365 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 305.3mg||94 %|
|Sodium 980.6mg||34 %|
|Potassium 420.6mg||11 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 7.5g|
|Protein 2.6g||4 %|
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Calories per serving: 1084
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