Serves 6

Kalamata olives have a very distinctive flavor and add a touch of saltiness to the dish.

1 shallot

1 stalk celery

Fresh-cracked black pepper

1½ pounds bass fillet

½ cup dry white wine

1 cup Fish Stock (see recipe on page 114)

¼ cup kalamata olives

2 cloves garlic

¼ teaspoon fresh-grated lemon zest

• Preheat oven to 400°.

• Roughly chop the shallot and celery, and place in the bottom of a baking dish; sprinkle with pepper. Place the fish on top and add the wine and stock. Cover and bake for 15 to 20 minutes.

• While the fish cooks, prepare the chutney by slicing the olives, mincing the garlic, and mixing together the olives, garlic, and lemon zest.

• Remove the fish from the cooking liquid and serve with a spoonful of chutney.

Drinking Wine

Since it's best not to use a cooking wine — which is high in sodium and won't have the same taste as a better wine — you'll need to use a drinking wine in its place. It is often recommended that you use the same type of wine to cook the food and to drink with the meal.