Ethné de Vienne’s Roasted Fish Fillets with Portuguese Spices and Onion Sofrito

Ethné de Vienne’s Roasted Fish Fillets with Portuguese Spices and Onion Sofrito

  • Preparation 35 min
  • Cooking 30 min
  • Servings 4
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 1 large Spanish onion, sliced into half-moons
    • ½ cup (125 ml) olive oil
    • 1 lb (450 g) delicate white fish fillets (such as sole, turbot, cod), rinsed and patted very dry
    • 3 tbsp Portuguese spice mix, ground
    • 6 tbsp butter
    • 1 tsp salt
    • 1 tbsp dukkah spice mix (optional)
    • 3 tbsp pistachios or almonds
    • Lemon wedges, for serving

Preparation

Personal Note

To help you with this recipe

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