This is a sauce which is really good with fish. I make it with red onion which gives the sauce a pinkish tinge and makes it particularly exciting with a fillet of white fish: plaice; cod; cobbler; haddock. All of those would work well with this sauce.
It would also work well with trout but I would suggest swapping the red onion for a white onion so that it retains a more clear colour.
Ingredients (serves 4):
1 small red onion, finely chopped
1 clove garlic, crushed
1 large bunch parsley, finely chopped (reserve 4 sprigs for decoration)
Juice of 1 lemon
- Melt the butter in a small saucepan, add the onion and garlic and cook gently over a low heat for about 5 minutes until the onion has softened.
- Add the chopped parsley and lemon to the pan, mix together thoroughly and continue to heat for 3-5 minutes until the colour is starting to leech out of the onion.
- Spoon the sauce over the fillets of fish and top with a sprig of fresh parsley to serve.