Categories: Fish, Seafood 
      Yield: 4 servings 
  
    1/2 c  White wine 
      2 tb Dijon mustard 
      4    (7-oz) whitefish fillets 
           Salt and white pepper 
           - to taste 
    1/2 ts Thyme 
    3/4 lb Fiddlehead ferns 
           -=OR=- Asparagus 
      1 md Onion; finely diced 
      2 tb Unsalted butter 
  
  PREHEAT OVEN TO 375F. Combine wine and mustard in a 3-inch deep baking dish 
  just large enough to hold the whitefish fillets in 1 layer. Place the 
  whitefish in the wine and sprinkle with salt, pepper and thyme. Place the 
  onions and fiddleheads on top, cover the dish and place in the oven for 20 
  minutes. Remove baking dish from the oven. Arrange a bed of onions and 
  fiddleheads on a platter and place the fish on top. Swirl butter into the 
  cooking liquid and pour over the fish. Serve immediately.