Put two medium-sized cleaned sea-bass into a fish-kettle with a bunch of parsley. Cover with salted water, bring to the boil, simmer for half an hour, drain, garnish with lemon and parsley, and serve with a parsley sauce.
Parsley Sauce: Melt butter in a frying-pan and cook until brown, taking care not to burn. Take from the fire and add lemon-juice or vinegar and salt and pepper to taste. Serve hot, add half a cupful of fine minced parsley, and season with lemon-juice.
"I Love Cooking, and All Things Fish"