INGREDIENTS
2 ¼ lbs. sea bass, scaled and cleaned
2 shallots, chopped
2 TBSP. parsley
1 ½ cups white button mushrooms
1 carrot, sliced into rounds
4-5 peppercorns
3 TBSP. butter
2 cups red wine
Salt
DIRECTIONS
Place fish into a dutch oven.
Add the shallots, parsley, mushrooms, carrot, peppercorns and a pinch of salt and dot with half of the butter. Cover and cook over low heat for 10 minutes.
Pour in just enough wine to come halfway up the fish; add the remaining butter, re-cover the dutch oven and simmer for about 30 minutes, until the liquid has reduced slightly.
Remove from heat and serve immediately.
Serves 4.
