Gratinated onion fish

Ingredients for 2 servings:

• 400 g fish fillet(s) (e.g. pangasius or victoria perch)
• 300 g vegetable onions
• 1 garlic clove(s)
• 1 tsp sugar
• 2 sprigs rosemary
• 1 shot of vermouth (e.g. Noilly Prat)
• 50 ml vegetable stock
• 80 ml cream
• 100 g sheep’s cheese
• 3 tbsp breadcrumbs
• 1 tsp thyme, dried
• Oil (peanut oil)
• Salt and pepper, black
• possibly grease for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

juicy fish fillet under spicy onion vegetables and sheep cheese crust

Clean the fish and place it in a greased or non-stick baking dish. Halve the onion and slice it into thin strips, and finely chop the rosemary. Brown both in a pan with hot oil. Press in the garlic, sprinkle with sugar, and let it caramelize. Deglaze the pan with vermouth, stock, and cream and simmer for about 10 minutes. Season to taste with salt and pepper. In the meantime, finely crumble the feta cheese by hand and mix with the breadcrumbs and thyme. Spread the onion mixture evenly over the fish and sprinkle with the feta cheese and crumb mixture. Place the fish in a preheated oven (200°C) for 15 minutes. Then turn on the oven grill and bake for about 5-8 minutes, until the crust is golden yellow. Serve with rice, salad, or simply baguette.