Sweetheart with Ginger

Name: Sweetheart with Ginger
Yield: 6
Ingredients: Fish; 4 cloves of garlic, sliced; 2 limes; 1 whole sweetheart (about 1.3 kg); Salt, black pepper, and Provençal herbs to taste; Sauce; 1/2 cup butter; 100g heavy cream; 50g grated ginger (reserve the peel); 2 eggs; 1 medium onion, diced; Salt and black pepper to taste

1
Fish
2
4 cloves of garlic, sliced
3
2 limes
4
1 whole sweetheart (about 1.3 kg)
5
Salt, black pepper, and Provençal herbs to taste
6
Sauce
7
1/2 cup butter
8
100g heavy cream
9
50g grated ginger (reserve the peel)
10
2 eggs
11
1 medium onion, diced
12
Salt and black pepper to taste

Ingredients

1
Fish
2
4 cloves of garlic, sliced
3
2 limes
4
1 whole sweetheart (about 1.3 kg)
5
Salt, black pepper, and Provençal herbs to taste
6
Sauce
7
1/2 cup butter
8
100g heavy cream
9
50g grated ginger (reserve the peel)
10
2 eggs
11
1 medium onion, diced
12
Salt and black pepper to taste

Directions

1
After cleaning the fish, pour lime juice and garlic over it
2
Season with salt, black pepper, Provençal herbs, and ginger peel
3
Make three diagonal cuts on each side of the fish
4
Let it marinate for 1 hour
5
Preheat the oven to high heat
6
Place the fish in a baking dish and bake for 30 minutes or until golden brown and flaky when pierced with a fork
7
Sauce
8
Saute the onion in butter
9
Add the ginger and cook over medium heat for 20 minutes
10
Remove from heat, add heavy cream, mix well, and simmer over low heat for an additional 15 minutes, stirring occasionally
11
Once again, off the heat, add eggs, salt, and black pepper
12
Mix well with a wooden spoon and cook over low heat for an additional 5 minutes
13
Assemble the fish in a baking dish and pour the sauce over it
14
Garnish with vegetables to taste