Pan Fish Bordeaux Style - cooking recipe

Ingredients

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

Preparation

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.
Next, place the fish on top of the ingredients in the pan.
Sprinkle with the salt and pepper. Combine the wine and Fish Stock and pour over them.
Close the pan and transfer it to a preheated 300\u00b0 oven.
Cook for 20 minutes.