- 4 Tbs. butter
- 1 medium to large onion, sliced
- 1 Tbs. white wine or chicken stock, optional
- at least 4 fish fillets, ½-1” thick
- 1 clove garlic, crushed
- 1/3–1/2 c. whole milk or cream
- pepper to taste and
- ¼ tsp. marjoram
- 2–3 tsp. lemon juice or 2 wedges, squeezed
- 1 bunch greens, like spinach, Swiss chard, or collard greens
- Melt the butter over medium heat and add the onions. Stir around for a few minutes over medium to high heat, then turn the heat to low, cover and ignore for 20 minutes.
- Remove the lid, stir, and cook another 10 minutes over medium low, uncovered. Stir occasionally.
- (You can caramelize the onions more quickly if you’re willing to babysit them a bit more. You’ll know they’re ready when they’re slightly to medium brown and much thinner than they started, almost looking sticky.)
- Push the onions to the sides of the pan and put the fish in the center, adding more fat if necessary. Salt and pepper the fish fillets.
- Put the lid on the pot and cook on medium for 4 minutes (for approx. 1-inch fillets).
- Deglaze the pan by adding a tablespoon of white wine or chicken stock (optional), along with the garlic and marjoram. Stir that around a bit, then flip the fish, salt and pepper the other side, and pour the milk or cream in around the fish.
- Bring the cream sauce to a gentle boil, watching carefully for scalding on the bottom.
- If you’re serving over wilted greens, heat some fat in a separate pan at this point and add your greens, stirring to coat. Cook over low heat, covered, while you’re finishing the fish.
- As soon as it’s hot, reduce heat to low, cover, and cook about 3 more minutes or until fish flakes in the center when pierced with a fork. Squeeze two wedges of lemon overtop the whole pan (or use about a tablespoon quality prepared lemon juice).
- The fish will hold on low okay if the rest of the meal isn’t ready to serve yet.
*Thicken sauce by adding a tablespoon of extra fat and a scant tablespoon of flour to the pan. Cook a minute before adding the cream to get the flour taste out. For gluten-free, add a teaspoon of arrowroot starch/flour to the milk or cream and mix together before adding to the pan.
*Try just pesto and cream sauce but no onion.
*Any white fish, particularly a solid/dense fish, should work great for this recipe, and I can only imagine salmon would be delicious as well.
*Put sliced green onions on top, sliced avocado, or add red peppers in with the onions for the last 5-10 minutes.