• 4 cups port wine
• 2 bay leaves
• 1/2 teaspoon cracked peppercorns
• 4 tablespoons (1/2 stick) cold butter , cut into 4 pieces
• 1/4 cup balsamic vinegar
• Salt and freshly ground pepper
• 10 (4-to-5-ounce) wild striped bass fillets
• 1/4 cup extra-virgin olive oil

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.