The honeyed onions make an enthralling accompaniment to a delicate fish.

　　

Ingredients

serves 2

　　2 whole sea bass, pompano, or red snapper, weighing about 1 pound each

　　2 tablespoons extra-virgin olive oil

　　Juice of 1/2 lemon

　　Salt and pepper

　　1 lemon, cut into wedges, to garnish

　　

For the Honeyed Onions

1 pound onions, cut in half and sliced

　　4 tablespoons extra-virgin olive oil

　　2 tablespoons honey

　　Juice of 1/2 lemon

　　Salt and pepper

　　

Step 1

For the honeyed onions, cook the onions in the oil on very low heat, with the lid on, stirring occasionally, until very soft. Then remove the lid and cook, stirring, until the onions are golden. Add honey, lemon juice, salt, and pepper, and cook another 5 minutes.

　　

Step 2

Place the fish in a baking dish. Rub them with oil and lemon juice and season lightly with salt and pepper. Roast in a preheated 375°F oven for 15–20 minutes, or until done, then put under the broiler for 2 minutes, until the skin is crisp and brown. Serve with the reheated honeyed onions and lemon wedges.

　　

Variations

Step 3

Add 2–3 tablespoons of black or golden raisins to the onions.

　　

Step 4

A large, 3 1/2-pound fish (to serve 6) can be covered with the cooked onion mixture (make 2 or 3 times the quantity) and baked at 425°F for about 30 minutes, by which time the onions will have turned into a golden crust.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf