Four 6 oz perch fillets, 2 tsp lemon juice, 1/2 cup green onion tops, 1/2 cup celery, chopped, 1 garlic clove, minced 2 tbs olive oil, 1/2 cup dry white wine, 2 tbs parsley, chopped, 6 oz parmesan cheese. Preheat oven to 425°F. Place fillets into baking pan. Sprinkle lemon juice over top of fish. Bake 15 minutes. Saute onions, celery, and garlic cloves in oil over medium heat 3–5 minutes. Simmer until thickened. Remove from pan drain excess juices. Spoon hot sauce over fish and sprinkle cheese on top. Bake 5–8 minutes or until fish becomes opaque.