Servings: Makes 20 servings
In a medium saucepan over high heat, bring port, bay leaves, and peppercorns to a boil and cook 40 minutes, until wine is reduced to 1 cup. Pour through a strainer and discard solids. Remove from heat and whisk in butter, one piece at a time. Stir in vinegar and season with salt and pepper. Keep warm.
Preheat oven to 450°F. Place fish on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast 8 to 12 minutes (flesh side up). Serve skin side up, topped with sauce.
From the November 2003 issue of O, The Oprah Magazine
We Hear You!