• 1 kg/2 lb bass, filleted (4 pieces)
• 200

Fry the onions in the butter for 3 minutes, add the tomatoes, salt, spices and bayleaf. Cover the pan and bring to the boil, then lower the heat and cook for 10 minutes. Press the sauce through a sieve.

Put each fillet of fish on a piece of foil. Beat the mastic with ¼ tsp. salt and sprinkle