Directions

Sautee the chopped onion in olive oil until it is 
translucent. Then deglaze the pan with white wine. 
Do not remove the onions.  

Add butter, fillets, sliced mushrooms and chicken
stock.  Put a lid on the pan and poach the fish 
until it is done.

Serve the bass topped with sliced mushrooms and 
decorated with whatever garnishes you have on hand.