Other large white fish such as sea bream and turbot can be cooked in this way. When you buy the fish, ask the fishmonger to scale and clean the fish but to keep the head on.

　　

Ingredients

serves 4

　　1 pound onions, sliced

　　4 tablespoons extra virgin olive oil

　　Pinch of saffron threads

　　1 tablespoon clear honey

　　Salt and plenty of black pepper

　　1 large sea bass (about 3 to 4 1/2 pounds)

　　2 to 3 tablespoons chopped flat-leaf parsley

　　2 to 3 tablespoons chopped coriander

　　4 garlic cloves, crushed

　　Juice of 1 lemon

　　To serve: 1 lemon, cut into quarters

　　

Step 1

In a covered pan, cook the onions in 2 tablespoons oil over a very low heat, for about 30 minutes, stirring occasionally, until they are very soft and lightly colored. Stir in the saffron and honey, and season with salt and pepper. Cook, uncovered, for another 10 minutes, or until most of the liquid has evaporated, then spread over the bottom of an overproof dish.

　　

Step 2

Slash the fish in a few places across the thickest part to ensure that it cooks evenly. Rub the fish with salt and the remaining olive oil, then stuff with a mixture of the parsley, coriander, garlic, lemon juice, and a little salt and pepper.

　　

Step 3

Place the stuffed fish on the bed of onions and roast in an oven preheated to 375°F for about 25 minutes, or until the flesh flakes away from the bone when you cut into the thickest part with the point of a knife. Serve with the lemon quarters.

　　Arabesque