• 2 tablespoons white or red wine vinegar
• 1 cup minced shallots
• 1 5-pound bass
• salt
• freshly ground black pepper
• 2 teaspoons thyme
• 1 tablespoon olive oil
• 1 bay leaf, cut in half
• 4 lettuce leaves (Boston, escarole, or ice-berg)
• ¼ cup chopped Italian parsley

Heat the vinegar in a frying pan and cook the shallots gently for 5 minutes, or until soft.

Preheat oven to 350°.

Clean and dry the fish. Sprinkle salt, pepper, and thyme inside and outside. Spread the shallots and vinegar inside the fish and rub the outside with olive oil. Place the bay leaf on top and cover with lettuce leaves. Wrap in aluminum foil and seal the folded edges. Put in a large baking dish and bake for 40 minutes. Remove the foil and lettuce, sprinkle the parsley on top, and serve.