- Cook Time: 2 hours 30 minutes
- Prep Time: 10 minutes
- Effort: medium
- 50 ml olive oil
- 6 white onions, thinly sliced into rings
- 1 tsp caster sugar
- 1 tsp thyme, leaves only
- 50 g butter
- 230 g sea bass
- 2 tbsp smoked mussels, in oil
- wild cress, to garnish
1. Heat the olive oil in a large pan and add the onions. Cook over a low heat for at least two hours, stirring occasionally, taking care not to colour the onions.
2. When the onions have become meltingly soft and without bite, stir in the sugar and thyme leaves. Season to taste with salt and pepper, then set aside.
3. Melt the butter in another frying pan and fry the seabass skin-side down, for 2-3 minutes until the skin is golden. Turn over and cook for another 2-3 minutes, or until the fish is cooked through.
4. In a small saucepan, warm the mussels through in their liquor.
5. To serve, pile the onions on a plate and place the bass on top. Spoon around the mussels and garnish with the wild cress.
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