Anononymous 8-30-05

1 1/2 pounds walleye fillets, skin removed

2 cups grated carrots

3 tablespoons margarine or butter, melted

2 tablespoons lemon juice

1/4 teaspoon ground thyme

Salt to taste

3 tablespoons margarine or butter

3 1/2 tablespoons flour

Salt and pepper to taste

1/3 cup milk

Heat oven to 450F. Spray a 13 x 9-inch baking dish with nonstick vegetable cooking spray. Arrange fillets, slightly overlapping, in

prepared dish. Set aside. In medium bowl, combine carrots, melted margarine, juice, thyme and salt. Spread mixture evenly over

fillets. Cover with foil. Bake for 25 to 30 minutes, or until fish

is firm and opaque and just begins to flake. Drain liquid from fish

into a 2-cup measure. Cover fish with foil to keep warm. Set

aside. Add water to liquid in cup to equal 1 1/3 cups. In

a 1-quart saucepan, melt 3 tablespoons margarine over medium heat. Stir in flour, salt and pepper. Blend in cooking liquid

mixture and milk. Cook for 5 to 7 minutes or until mixture thickens

and bubbles, stirring constantly. Pour sauce evenly over fish and

serve over hot rice or linguine.