Preheat oven to 350F.
In saucepan, combine wine, juice from crabmeat, 1/4 cup green onions, 1 teaspoon oregano, garlic, bay leaf and salt and pepper to taste. Bring to boil and simmer 5 minutes. Place fish in glass baking dish and pour hot herbed wine over fish. Bake for 10 to 15 minutes until fish is flaky.
While cooking, prepare sauce by melting butter in a saucepan and adding the rest of the ingredients except for cornstarch and milk. Cook until onions are tender. Mix cornstarch and milk together. Add to saucepan and cook until thickened, then serve over wine-poached fish.
Martha Daniels shows you how to prepare this recipe.
It's good to follow rules when preparing fish. Learn more
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here as a set of PDFs. Download all 21 to learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.