Serves: 10 11/2 Apahap or lapulapu,2pcs calamansi,or 1 slice of lemon salt and pepper to taste,2 medium-sized onions,chopped 2 medium-sizedccc tomatoes,chopped,4 tablespoon white wine,1/2 cup olive oil,11/2 cups of water,1/3 cup grated cheese,2 tablespoonas ofbutter extra salt and pepper for seasoning sauce,1 medium-sized boiled beets chopped, 1 medium-boiled carrots chopped,4 tablespoon chopped of pickle relish or sweet relish. Scale and clean fish thoroughly. Cut dialog slashes on sides of fishes. Dredge with calamansi or lemon juiced,salt and pepper. In a baking dish arrange onions and tomatoes , and lay the fish on them. Put in the wine, olive oil, and water. Sprinkle grated cheese on top of the fish and dot with butter . Season with a little salt and pepper. Bake at 350°F for 45 minutes to one hour. When done, place fish on a serving dish and pour the sauce over it. Decorate with chopped beets in a 1 inch band across the fish. Alternate with band of chopped carrots and band of chopped pickles. Sauces 2 tablespoons butter, 2 tablespoons toasted flour, 11/2 cups fish stock,salt,pepper and 1/2 teaspoon vet-sin(monosodium glutamate) 2 tablespoons grated cheese Melt butter in pan.removed from heat. Add toasted flour and strained fish stock. Season with salt,pepper and vet1sin. Stir over low heat until slightly thick . Add grated cheese and pour sause over fish just before serving.