Sat 23 Aug, 2003 01:54 pm
BAKED FISH WITH HONEYED ONION MARMALADE
Adapted by BumbleBeeBoogie
2 thick white fish fillets, such as halibut, turbot, or orange roughy (about 1/2 pound each
3 tablespoons olive oil
parchment paper for baking
1/4 cup olive oil
2 large onions, (the sweetest you can find) peeled and thinly sliced
1/2 cup red wine vinegar
1/3 cup honey
1/2 teaspoon paprika
fresh snipped chervil for garnish
Preheat the oven at 375 degrees F.
Cut the fish fillets in half. Place them in a baking pan and rub them with 3 tablespoons of olive oil. Press sheets of parchment on the surfaces of the fish and bake them for about 20 minutes, or until fish just begins to flake. Remove from the oven and set aside covered to keep warm.
While the fish is baking, in a large saute pan or skillet, heat 1/4 cup of olive oil and saute the onion until translucent, about 7 minutes. Stir in the vinegar, honey and paprika. Cook over medium heat, stirring occasionally, for another 7 minutes, or until the liquid is reduced and the onions are caramelized.
Pool some of the sauce on individual serving plats. Place a piece of fish on the sauce and garnish with fresh snipped chervil. Serve hot.