Pan Fish Bordeaux Style

• 2 Tbsp. butter (no substitutes)
• 3 medium size sweet onions, peeled and sliced thin
• 3/4 c. broken or coarsely chopped walnut meats
• 1 1/2 c. mushrooms (fresh or canned; if canned, drain well)
• 1 1/2 to 2 Tbsp. melted butter
• 12 to 16 cleaned pan fish
• 1 1/2 tsp. salt
• large dash freshly ground white pepper
• 2 c. Claret
• 1 c. Fish Stock (see recipe)
• 3/4 to 1 c. coarse, fresh breadcrumbs
• 1 Tbsp. grated Parmesan cheese

1. On top of the stove, saute the onions in 2 tablespoons of butter using an ovenproof dish that can go to the table later. When the onions begin to turn golden brown, add the walnuts and mushrooms and stir well.
2. Next, place the fish on top of the ingredients in the pan.
3. Sprinkle with the salt and pepper. Combine the wine and Fish Stock and pour over them.
4. Close the pan and transfer it to a preheated 300u0b0 oven.
5. Cook for 20 minutes.

butter, sweet onions, walnut meats, mushrooms, butter, salt, freshly ground white pepper, claret, coarse, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=730163 (may not work)