Yassa Poisson

Ingredients

• 2 medium whole fish
• 6 large onion
• 150 ml lemon juice
• 3 tbsp dijon mustard
• 5 cloves garlic
• 2 whole bay leaf
• 60 ml vegetable oil
• 400 g white rice

Steps

1. Whisk lemon juice, dijon mustard, minced garlic, ground pepper, and salt into a marinade.
2. Score the whole fish diagonally on both sides; rub marinade into the cuts and inside the cavity.
3. Rest fish 30 minutes.
4. Slice onions very thin; toss with the remaining marinade in a bowl and rest alongside the fish.
5. Heat vegetable oil in a wide pan; sear the fish 4 minutes per side until crisp-skinned and just cooked through.
6. Remove.
7. In the same pan, cook the marinated onions over medium heat 25-30 minutes, stirring often, until deep golden and jammy.
8. Add a splash of water and a bay leaf; nestle the fish back in among the onions.
9. Cover and simmer 10 minutes for flavors to marry.
10. Serve on a bed of white rice with the onion sauce spooned over the fish.

Tips

• Sea bream, snapper, or mackerel all work — anything with sturdy flesh.
• The onions should cook LOW and SLOW — burning them ruins the dish.