Cook carrots and onions slowly in 1 tablespoon butter. Add another tablespoon butter, salt, pepper, parsley and fish fillets. Add fish stock or wine. Bring to a boil and cook very slowly for 12 minutes.
Remove fish to serving dish. Cook liquid until reduced to original quantity and thicken by butter and flour. Bring to a boll, moving pan around instead of stirring.
Pour over fish. Garnish with lemon and sprinkle with paprika.
Cajun Country -- New Iberia, Louisiana