Adapted from “Kitchen of Light,” by Andreas Viestad (Artisan). If you can’t find pollock, any sturdy white-fleshed fish (such as sustainable Pacific cod) will do. Serves 4.
Ingredients
2 tablespoons unsalted butter
6 large yellow onions, cut into 1/3-inch slices
2 teaspoons sugar
2 whole cloves
One pollock fillet, about 1 1/2 pounds, skin on, cut into four equal pieces
Fine sea salt
2 teaspoons all-purpose flour
2-3 tablespoons butter
Freshly ground black pepper
Directions
Heat the butter in a large skillet over medium heat. Add the onions and cook for 10 minutes, tossing the onions around every once in a while. Add the sugar and cloves and cook for 15 more minutes over medium-low heat, stirring occasionally, until the onions are soft, brown and sweet. Keep warm over low heat.
Meanwhile, soak the fish in ice water for 15-20 minutes. Pat the fish dry with paper towels.
Rub the fillets with salt and dredge them in the flour. Heat the butter in a large nonstick skillet. Add the fish skin side up and cook for 1 minute, then turn and cook for 5 to 7 minutes more, until flaky.
Remove the cloves from the onions and discard. Distribute the onions among four plates, place the fish on top, season with pepper and serve.
