Ingredients

Units Scale

4 Tbs. butter
1 medium to large onion, sliced
1 Tbs. white wine or chicken stock, optional
at least 4 fish fillets, 1/2-1” thick
1 clove garlic, crushed
1/3–1/2 c. whole milk or cream
salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste
1/4 tsp. marjoram
2–3 tsp. lemon juice or 2 wedges, squeezed
1 bunch greens, like spinach, Swiss chard, or collard greens

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Instructions

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.

Notes

Variations:
*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.