Baked Sea Bass in White-Wine Sauce from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). Butter an oven dish. Dry the fish and season it well inside and outside with salt and pepper. Place it in the buttered dish a
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Ingredients
- ½ cup plus 1 tablespoon butter
- Salt
- freshly ground black pepper
- 3 shallots, chopped
- 1 sea bass (4 to 5 pounds)
- 3 large mushrooms, thinly sliced
- 1 garlic clove, minced
- 3 tablespoons finely chopped parsley
- 1 small onion, chopped
- 2 cups dry white wine
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