This recipe combines the delicate flavors of fish with the sweetness of onions and the fine aroma of white wine. It’s an excellent choice for a healthy and refined meal.
Ingredients:
1 fresh fish (preferably pike-perch, carp, perch, or sea bream), about 1–1.5 kg, cleaned
3–4 large onions, thinly sliced
200 ml dry white wine
2–3 tablespoons olive or sunflower oil
1 teaspoon sweet paprika (optional)
Salt and pepper, to taste
1 teaspoon dried thyme or 2 sprigs fresh thyme
2–3 bay leaves
2–3 garlic cloves, finely chopped
Juice of 1 lemon
1 bunch fresh parsley, for garnish
Method of Preparation:
Preparing the Fish: Rinse the fish well and pat dry with a towel. Drizzle with lemon juice and season with salt, pepper, and paprika (if using). Marinate for 15–20 minutes.
Cooking the Onions: In a large skillet or deep pot, heat the oil. Add the sliced onions and garlic, then sauté over low heat until soft and lightly golden, taking care not to brown them too quickly. Stir in thyme and bay leaves.
Stewing the Fish: Lay the fish on the onion bed in the pan. Pour the white wine over the fish and onions. Cover and simmer on low heat for 20–30 minutes, depending on the fish’s size. Occasionally spoon the sauce over the fish to keep it succulent.
Finishing the Dish: When cooked, transfer the fish carefully to a platter. Spoon the onion–wine sauce over the fish.
Serving: Sprinkle with chopped fresh parsley. Serve alongside warm polenta, rice, or boiled potatoes. Add lemon slices for extra brightness.
Tips:
For a creamier sauce, stir in a tablespoon of low-fat sour cream or yogurt before serving.
For deeper flavor, allow the onions to caramelize lightly before adding the fish.
This recipe is simple yet sophisticated—ideal for impressing guests or enjoying a special meal.
Why is white wine used in this recipe? White wine adds depth and aroma to the sauce, balancing the sweetness of the onions and enhancing the delicate taste of the fish. It also helps tenderize the fish during cooking, resulting in a tender, juicy texture.
What type of fish works best here? Firm-fleshed fish like pike-perch, carp, perch, or sea bream absorb the onion–wine sauce beautifully without falling apart, making them ideal for this dish.
How should the fish be prepared before cooking? The fish must be cleaned, gutted, rinsed, and dried. Marinating in lemon juice, salt, pepper, and optional paprika for 15–20 minutes enhances both flavor and texture.
What role do the onions play? Slowly sautéed onions become sweet and tender, forming the aromatic base of the dish. They create a rich, delicate sauce that pairs perfectly with polenta or boiled potatoes.
Why cook the fish over low heat? Gentle simmering allows the fish to absorb the onion–wine flavors evenly without drying out, preserving its moist, tender quality.
How can the sauce’s flavors be intensified? Let the onions caramelize slightly for a deeper sweetness, and rely on thyme and bay leaves for added complexity. A spoonful of sour cream at the end introduces a velvety finish.
Which sides complete this dish? Traditional warm polenta is perfect, but plain rice, boiled potatoes, or steamed vegetables also work. Fresh salads or pickles add a refreshing contrast to the rich sauce.
How can the recipe be elevated for an elegant touch? Add fresh mushrooms or olives to the sauce, or stir in a splash of cognac before cooking for an elegant twist.
How do you know the fish is done? The fish is ready when the flesh is opaque and flakes easily. Gently test the thickest part with a fork to ensure it’s fully cooked.
How should leftovers be stored and reheated? Store in an airtight container in the fridge for 1–2 days. Reheat gently in a pan over low heat with a little water or wine to keep the sauce and fish moist.
