ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crappie Paysanne

Yield 2 to 4 servings


  • 1 1/2 pounds crappie fillets
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 tablespoons butter or margarine, divided
  • 2 medium carrots, thinly sliced
  • 2 medium onions, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1 cup white wine
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter or margarine, softened

How to Make It

  1. Rinse fish thoroughly in cold water; pat dry. Brush fish with lemon juice; sprinkle with salt and pepper. Set aside.

  2. Cut out a 9-inch circle of unglazed brown paper. (Do not use recycled paper.) Puncture paper once with a fork; grease heavily, and set aside.

  3. Melt 1 1/2 teaspoons butter in a 9-inch skillet; add carrots and onions. Cover, and cook over medium heat until vegetables are tender; uncover, and dot with 3 teaspoons butter. Place fish on top of vegetables; add parsley and wine. Cover skillet with prepared paper.

  4. Bring mixture to a boil; reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork. Transfer fish and vegetables to a warm serving platter, reserving wine sauce in skillet.

  5. Combine flour and softened butter in a small mixing bowl; mix well, and stir into remaining wine sauce in skillet. Cook over low heat until thickened.

  6. Pour wine sauce over fish and vegetables. Serve immediately.

Oxmoor House Homestyle Recipes