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4 Permit fillets, (approximately 1/2 lb. each)
lime
1 small onion, sliced thin
seasoned salt
1/4 c. butter
1/4 c. cream sherry
Lay fish fillets in shallow glass baking dish. Squeeze or pour lime juice generously over fillets; turn fillets and repeat. Dip onion slices in excess juice in baking dish. Salt fish and onion; place onion slices on fish and allow to stand at room temperature for 20 minutes. Start preheating oven to 250°F. When fish are through marinating, carefully lift them from baking dish and set aside. Place butter in baking dish and melt, stirring together with lime juice when completely liquid. Place fish back in baking dish and baste generously with butter-lime mixture (warm). Pour room temperature sherry over fish and immediately place in oven. Bake for 15 to 20 minutes, depending on thickness of filets, basting once or twice during cooking process with liquid from bottom of dish.
To Serve: Warm luncheon size plate, place fish on individual plates and divide sherry butter sauce evenly on each portion.
Serves 4.
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