This delectable, light dish is very easy to prepare. The delicate, subtly flavored sauce is thickened only by the cooked onions, so make sure you mince or grate them very fine.
Choose a large, firm fillet of bass, red snapper, fresh cod, haddock, or belly fish. This dish is highly seasoned but not rich, and the lettuce or sorrel infuses the fish with moisture and flavor.
Dry the fillets with paper towels. Sprinkle with pepper and savory and set aside. Heat
Sprinkle the fish with salt and pepper and serve surrounded with sprigs of parsley on a large warm platter.
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