Tipsy Halibut

Ingredients for 4 servings:

• 4 slices of fish fillet(s) (halibut fillet, 200 g each)
• ½ lemon juice
• some salt and pepper from the mill
• 2 large onions
• salt water
• 65 g butter
• 250 ml white wine
• ½ tsp peppercorns
• 1 bay leaf, crumbled
• 3 m.-large tomato(s)
• 125 g sour cream
• 2 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 220°C. Wash the halibut slices and pat dry. Drizzle with lemon juice and lightly salt, then let stand for 15 minutes. Peel the onions, slice them into rings, briefly place them in boiling salted water, and then drain. Grease an ovenproof dish with half the butter. Add the onion rings and arrange the lightly peppered halibut slices on top. Sprinkle with the peppercorns and crumbled bay leaf. Pour in the wine and scatter butter knobs over the fish. Cover the dish with aluminum foil and steam the fish on the middle rack of the oven for 10 minutes. Meanwhile, slice the tomatoes, season with salt, and pepper. Remove the dish from the oven, remove the foil, and place the salted and peppered tomato slices on top of the fish, then drizzle with sour cream. Bake in the oven for another 15 minutes. Serve the dish sprinkled with parsley in the dish with boiled potatoes and a green salad. Accompany with a light white wine.