Kingfish a la Princelay

Pare into ovals some fillets taken from a fish, season with salt and pepper; fry them in oil and when done, dress either in a row or in a circle. Fry a little flour in oil without browning, add chopped onions, and one bay leaf, moisten with good court bouillon (No. 38) to obtain a rather light sauce, reduce it well, pass it through a tammy, throw in small capers and cover the fish with this sprinkle.