Serves 4

4 (3/4 pound) porgies (scup), whole, scaled,
    finned, gilled and cleaned
3 tablespoons butter or margarine
3 tablespoons shallots or green onions, minced
3/4 teaspoons salt
1 cup dry white wine
3 tablespoons basil (20 leaves) fresh, chopped,
    or 1 1/2 tablespoons dried basil

Preheat oven to 375 degrees F. Use a cooking spray or coat the bottom of a baking pan with vegetable oil.

Spread shallots or green onions in the baking pan. With a sharp knife make several slits along the sides of each porgy. Place fish on the bed of onions and sprinkle with salt and chopped basil. Set aside for approximately 5 minutes to mix flavors. Pour wine over the fish and dot the fish with the butter or margarine. Cover with foil and bake for 10 to 15 minutes until the fish flesh turns opaque and begins to flake.