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Striped Bass, Parisienne

Procure a small, fresh striped bass of three and a half pounds; cut off the head, trim the fins, scale and wipe well, split in two through the back and remove the spinal bone. Slice exceedingly fine two small onions, place in a frying pan with a tablespoon butter and lay the fish on top. Season with a teaspoon salt and two saltspoons pepper. Cover the fish with a plate, set on a brisk range and let cook for ten minutes. Lift up the plate, add all round the fish two peeled and crushed red tomatoes, half teaspoon freshly chopped parsley and half gill white wine. Cover again and set the fish in the oven for twenty minutes. Remove, carefully dress on a hot dish, pour the garnishing around, decorate with six heart-shaped bread croutons and serve.