Step 1:Cook rice according to package directions, omitting salt and fat. Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently.

Step 2:Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts.

Step 3:Serve shrimp and sauce over rice. Serve with lemon wedges, if desired.

Step 1:Preheat oven to 400 degrees F. Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil. Arrange vegetables in an even layer. Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables. Add the wine and 3 tablespoons of the stock.

Step 2:Make a loose tent of foil over the tail of the fish and place on the grill. BBQ, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, Approx 20-30 minutes depnding on thickness of fish.

Step 3:Transfer the fish to a warm serving platter. Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables. Add the remaining stock, bring to a boil and reduce by a third. Taste for seasoning and adjust if necessary. Swirl in the butter if desired and pour over and around the fish on the platter.