1 lb. sea bass or red snapper
1/2 c. chopped onion
1/4 c. white wine
1 tbsp. ketchup
2 tbsp. butter
1 clove garlic, minced
1 tbsp. soy sauce
1/2 tsp. dill weed

Arrange fresh fillets in shallow roasting pan. Melt butter in small frying pan over medium heat. Add the onion and garlic; cook until onion is limp. Add the wine, soy sauce, ketchup, and dill weed. Stir until heated through and pour over fish. Bake, uncovered, in 425 degree oven for 20 minutes or until fish flakes readily with a fork. Serves 2 to 4.