After scaling, guttering and washing the fish, make 4 or 5 vertical incisions on the sides, then dry it, season with salt and arrange it in an oven pan with the sliced carrot, chopped parsley, the spring onions or, as preferred, shallots cut in half, salt and a few pepper corns. Divide half of the butter in small knobs on the surface of the fish; then, with the lid off, brown it for a few minutes over very low heat. Then pour in the wine, without covering the fish completely, add the remaining butter and put the lid on, then stew over a low heat for 30 minutes. Serve the bass with a garnish of parsley bunches and spring onions, previously stewed in the same sauce.