1 (4 to 7 lb.) blue fish
3 onions, peeled and sliced
4 bay leaves
1/2 stick butter
1 c. white cooking wine or sherry
2 lemons
1 1/2 tsp. salt
2 tsp. black pepper
2 tsp. season salt
1 med. green pepper (optional)

Place cleaned fish in baking pan. Cut 3 to 4 slits in the body of the fish, both sides. Season with salt, pepper, season salt, rubbing seasoning over the body of the fish. Place green pepper and onions in the cavity of the fish. Slice butter into 1/4 inch pats and lay on top of fish. Place bay leaves in the slits of the fish. Pour 1 cup wine over entire fish. Squeeze lemon over body of fish.

Cover with foil. Refrigerate for 1 1/2 hours. Remove pan from refrigerator, place in oven at 375 degrees, cooking covered for 1/2 hour. Uncover, baste, finish cooking uncovered for 15 to 20 minutes more or until browning starts. Cut 3 inch thick and serve.