Preparation

Preheat oven 450°. Butter a large, shallow baking pan; arrange fish in single layer in pan, overlapping thin edges. Distribute onion slices over fish; sprinkle evenly with carrot.

In a bowl, stir together soup, wine, lemon juice, marjoram, and garlic powder. Pour mixture evenly over fish and vegetables. Sprinkle with Parmesan cheese and lightly dust with nutmeg.

Bake uncovered, until fish flakes readily when prodded in thickest portion with a fork. For a 1-inch-thick piece of fish, allow 10 minutes; add 5 to 10 more minutes because of sauce.