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2 teaspoons peanut oil    
1 small bunch green onions, sliced thin
1 teaspoon paprika
2 small kiwis, cleaned and sliced thin
2-4 white fish, cleaned and scaled, 2 pounds each
salt & pepper to taste   
3 tablespoons white wine    
3 tablespoons CHAMPAGNE DRESSING (or substitute fish or chicken stock)  
2 tablespoons butter, melted
1 lemon, sliced

• This will work with other whole lean fish and cuts or ‘roasts’ of halibut or pink salmon.
• Adjust the cooking time according to the thickness and density of the fish.
• Preheat oven to 400 degrees F.
• Spray baking dish well with PURE.
• Rinse the fish well inside and out, pat dry, season lightly with salt, pepper and paprika and lay side by side in a shallow baking dish.

• Layer lemon slices loosely over fish and season again.
• Pour  the stock, dressing and ending with the butter over each filet.

• Make a loose tent of foil over the tail of the fish and place in the oven.
• Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
• Taste for seasoning and adjust if necessary.