Turbot with Onions

• 3 lb (1½ kilos) turbot
• 20 small peeled fresh onions (no bigger than small walnuts), very finely chopped

Gut, clean, wash, trim and dry the turbot. Fry the chopped onions in the olive oil until golden. Moisten with lemon juice and wine. Add the tomato, carrots and bouquet garni and cook over a low heat for 20 minutes. Add salt and pepper to taste.

Place the turbot into a baking dish and cover with the sauce. If necessary, add a little water so that the fish is well moistened but not covere