Serves: 3 Prep Time: 20 minutes

INGREDIENTS:

• 6 white bass fillets
• 2 tsp. olive oil
• 1 cup celery, sliced
• 1/2 cup onion, chopped
• 1 pkg. golden bouillon
• 1/2 cup water
• rice (optional)

Directions:
Put olive oil in frying pan. Add celery and onion and sprinkle with 1/2 pkg. golden bouillon. Cook over medium-low heat, about 5 minutes, stirring frequently. Add water and cover. Cook until slightly tender. Remove from pan and set aside. Sprinkle remaining 1/2 pkg. bouillon evenly over fillets (1 side) that have been thoroughly patted dry with paper towels. Place fillets in frying pan, brown lightly on side sprinkled with bouillon. Turn fish. Add vegetables and liquid and cook until fish flakes. Serve with rice, if desired.