Onion fish

Ingredients for 4 servings:

• 1 kg vegetable onion(s)
• 50 g butter
• ⅛ liter white wine, dry
• Pepper, white from the mill
• 2 tbsp Dijon mustard
• 1 pinch(s) of sugar
• 800 g redfish fillet(s)
• 2 tbsp lemon juice
• 2 beefsteak tomatoes
• 1 bunch of dill
• 150 g cheese (Holland Gouda, old)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the onions, halve them, and cut them into thin slices. Sauté them in the hot butter until translucent. Pour in the wine and sauté the onions for about 15 minutes. Only then season with salt, pepper, mustard, and sugar. Rinse the fish fillets, pat dry, and drizzle with lemon juice. Blanch the tomatoes, peel and deseed them, and dice the flesh. Mix with the onions and the finely chopped dill. Finely grate the cheese. Set aside 75g. Place half of the onion mixture in an ovenproof dish and sprinkle with cheese. Arrange the fish on top, season lightly with salt and pepper, cover with the remaining onions, and sprinkle with the remaining cheese. Bake in a preheated oven at 200°C for about 30 minutes. Serve sprinkled with dill. Mashed potatoes go very well with this dish.