About 4 lb. sea bass, ling cod or rock fish, filleted
1/4 c. butter
1/2 c. chopped onion
2 cloves garlic, minced or pressed
2 tsp. curry powder
1/2 c. dry white wine
3 tbsp. each soy sauce & catsup or chili sauce
1 tsp. dill weed, optional

Rinse fillets and pat dry, then arrange them, skin side down, on a piece of heavy-duty foil in a shallow roasting pan; set aside.

Melt the butter in a small frying pan over medium heat; add the onion and garlic. Cook until onion is limp. Stir in curry powder and cook 1-2 minutes, then add the wine, soy, catsup and dill weed (if used). Stir until heated through, then generously brush a portion of the mixture over fish.

Bake fish, uncovered, in a 425 degree oven for about 25 minutes or until it flakes readily when probed with a fork. Brush several times with the remaining baste.

To serve, cut across fillets to the skin in serving-size pieces, lift meat free from skin. Makes 4-6 servings.