Presoak a clay pot, top and bottom, in water for 15 minutes.
Place the onion, green pepper, and mushrooms in the bottom of the presoaked pot, lay the slices of bass on top. Combine the salt, garlic, herbs, tomato sauce, and fish stock and pour over the fish.
Cover the pot and place it in a cold oven.
When done, remove the pot from the oven and pour off the sauce into a heated saucepan. Heat and thicken with the arrowroot.
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