Halibut with Wine and Lemon

Arrange the fish fillets in a single layer and close together in a shallow pan.

Beat together egg, 1 1/2 tablespoons lemon juice, 1/2 cup of the wine, salt and pepper and pour over the fish.

Cover and chill for about 1 hour.

Lift fish from marinade, draining.

Heat 1 tablespoon of the butter in a wide frying pan; add fish fillets and brown on both sides.

Place fish on a heated platter in a warm place.

In a pan, melt the remaining butter; add 1/8 cup of the marinade, the remaining lemon juice and wine. Bring to a rapid boil.

Pour some of the sauce over fish and pass the remainder to add to each serving.

Sprinkle with parsley. Serves 2.