Prepare and clean a large sea-bass. Cut a long, deep incision lengthwise on each side. Place in a buttered baking-dish with a chopped onion, a bunch of parsley, half a can of tomatoes and a small green pepper, shredded. Sprinkle with salt and pepper, add two cupfuls of stock and one cupful of Port wine. Dot with butter and bake in a moderate oven for forty minutes, basting freely. Take up the fish, and strain the sauce. Melt a tablespoonful of butter, brown in it a tablespoonful of flour, add two cupfuls of well-seasoned beef stock and cook until thick, stirring constantly. Combine these two sauces, cover the fish with broiled tomatoes, pour the sauce over, sprinkle with parsley and lemon-juice, and serve.
"I Love Cooking, and All Things Fish"