Turbot or Red Snapper Marinated

Mince up some onions, put them in a sautoire with a piece of butter, adding a bunch of parsley garnished with thyme and bay leaf, a few cloves of garlic, white pepper, grated nutmeg, ground pepper and salt. Fry them slightly in the butter, then add some Sauterne wine, and let simmer for one hour; pass the liquid through a fine sieve, then return to the pan-pan; add to it either some turbot or red snapper, cover well, and set it in the oven for thirty minutes; remove from the saucepan to cool in a deep dish, with the liquid covering the fish, then drain and dress the fish, pour some of the liquid over and garnish with sliced lemon.