Fish in Onion Butter
6 Tbsp butter, divided
3 large onions, coarsely chopped
1 lemon, peeled, seeded, and chopped
1 cup fresh parsley, minced
1 tsp fresh thyme
(2) 2 lb fish, scaled and gutted
Sea salt and freshly ground pepper
3/4 cup dry white wine
Preheat oven to 350°F.
In a large skillet, melt 4 tablespoons of butter; add the onion and lemon and cook over low heat until the onion is soft and the mixture is thick. Add the herbs; mix and set aside.
Butter a large flat baking dish large enough to hold both fish in a single layer. Sprinkle the fish inside and out with salt and pepper. Spoon the onion mixture into the fish and place in the baking dish. Pour the wine over the fish; dot with the remaining 2 tablespoons of butter.
Bake about 25 to 30 minutes, basting occasionally with the pan juices (It is fully cooked when the flesh can be pulled away from the bone easily. If it "flakes" it will be overcooked.)To serve, pull off the skin and use large tablespoons to scoop serving pieces off the bone. Spoon a little of the onion butter on each serving.
Makes 4 — 6 servings
Allergy Warning: Contains milk and fish