Ingredients:

Sea bass fillets (2)
Chanterelles - a good handful
Vidalia (baby) onions - handful
1/2 cup Chicken stock
1 - 2 tbsp. White wine
1 - 2 tbsp. Extra virgin olive oil
1 or 2 dollops Butter
Salt and white pepper
Fresh herbs (parsley, tarragon or others to suit taste)
Fresh lemon juice

Methods:

1. Chop chanterelles and place on bottom of pot.
2. Add onions (cut into small pieces) to pot.
3. Place sea bass fillets on top.
4. Add chicken stock, white wine, olive oil.
5. Add pinch of salt, some freshly ground white pepper, and butter to pot.
6. Cover and heat (med high) for 10 mins. Add a few fresh herbs (finely chopped) while cooking.
7. Remove from heat when fish is cooked, and taste to ensure seasoning level is right. Add salt and pepper as required.
8. Serve with fresh lemon juice and a little olive oil (optional); decorate with fresh tarragon (small sprig).