1 1/2 cup heavy cream
3 tablespoons freshly squeezed lemon juice
4 tablespoons unsalted butter or margarine, melted and salt-free
4 small onions, thinly sliced
1 fish weighing about 2 kg (robalo, badejo; namorado or dourado)
Salt and black pepper to taste
1 cup white wine
2 tablespoons chopped green onion
1 lemon, thinly sliced
Tomato, lime, and garlic for garnish (optional)
1 1/2 cup heavy cream
3 tablespoons freshly squeezed lemon juice
4 tablespoons unsalted butter or margarine, melted and salt-free
4 small onions, thinly sliced
1 fish weighing about 2 kg (robalo, badejo; namorado or dourado)
Salt and black pepper to taste
1 cup white wine
2 tablespoons chopped green onion
1 lemon, thinly sliced
Tomato, lime, and garlic for garnish (optional)
Mix the heavy cream with freshly squeezed lemon juice
Cover and let it rest at room temperature until thickened (for about 2 hours)
Preheat the oven to a moderate temperature (180°C)
Distribute the melted butter or margarine in the bottom of a large baking dish
Cover with onion slices
Season the fish with salt and black pepper
Place the fish in the baking dish and add wine
Cover the fish with aluminum foil greased with butter and bake for about 35 minutes or until cooked through
Remove the fish from the baking dish and place it on a serving plate
Purée the sauce from the baking dish using a blender
Place the puréed sauce in a pan and add prepared cream
Bring to a simmer, stirring occasionally, until thickened slightly (for about 12 minutes)
Remove from heat and stir in chopped green onion
Taste and adjust seasoning as needed
Serve over fish
If desired, garnish with tomato, lime slices, and garlic for a visually appealing presentation
Serves 4 to 6 people.
