---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Whitefish Baked With Fiddlehead Ferns
 Categories: Fish, Seafood
      Yield: 4 Servings
 
    1/2 c  White wine
      2 tb Dijon mustard
      4    Whitefish fillets (7 oz ea)
           Salt and white pepper;
           - to taste
    1/2 ts Thyme
    3/4 lb Fiddlehead ferns or
           - asparagus
      1 md Onion; finely diced
      2 tb Unsalted butter
 
  Preheat oven to 375°F. Combine wine and mustard in a 3" deep baking
  dish just large enough to hold the whitefish fillets in 1 layer.
  Place the whitefish in the wine and sprinkle with salt, pepper, and
  thyme. Place the onions and fiddleheads on top, cover the dish and
  place in the oven for 20 minutes. Remove baking dish from the oven.
  Arrange a bed of onions and fiddleheads on a platter and place the
  fish on top. Swirl butter into the cooking liquid and pour over the
  fish. Serve immediately.

  Recipe by Michael Roberts - Prodigy Guest Chefs Cookbook
 
-----