Ingredients

About 4 lb. sea bass, ling cod or rock
fish, filleted
1/4 C. butter or margarine
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

Cooking Instructions

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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)