A mixture of onions, garlic, herbs, wine and water moisten whole fish as it bakes. It is served with a quickly prepared sauce using the flavorful pan juices. You may use any fish of your choice, such as bass, red snapper, white fish, cod or haddock.

For 4 servings you will need:
1 whole fish, 3 to 4 lbs., cleaned, washed and patted dry
4 large onions, finely chopped
3 cloves garlic, minced or pressed
3 Tbsp. minced, fresh parsley
1 Tbsp. dried savory leaves
1 Tbsp. dried tarragon leaves
1/2 cup dry white wine or water
2 Tbsp. cognac or brandy, optional
1/2 cup water
1 Tbsp. olive oil or vegetable oil
1 lemon, thinly sliced
2 Tbsp. butter or margarine
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbsp. butter or margarine
Pimiento and watercress for garnish

1. Place fish in large baking dish that has been generously buttered.

2. Combine onions, garlic, parsley, savor, tarragon, wine, brandy, if used, and water.

3. Brush fish with oil and pour onion mixture over fish. Top with slices of lemon. Dot with butter and sprinkle with salt and pepper.

4. Bake at 400°F for 30 to 40 min. or until fish flakes easily when probed with a fork. Check occasionally and baste fish with pan juices during baking.

5. When fish is done, remove onto serving platter and peel off skin, leaving head and tail in place if you wish.

6. Strain juices from pan into wide skillet. Heat to boiling, stirring with a whisky, until juices are reduced to about 1/4 cup.

7. Whisk in butter a bit at a time. When all butter is added, juices should be slightly thickened. Spook over fish to glaze. Garnish with lemon, pimiento strips and watercress. Serve immediately.

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