Ingredients: 1 cup dry white wine 1 tablespoon vinegar 1 tablespoon olive oil 1 lemon thinly sliced 1 carrot thinly sliced 1 sprig parsley chopped fine 1/4 teaspoon thyme 10 peppercorns crushed 3 whole cloves 2 bay leaves Salt to taste Directions: Mix all the above ingredients and pour over fish. Marinade overnight in refrigerator and turn once or twice. Contributor:  Ben Webb, RRGC