Merluzzo con Patate e Cipolle (Black Cod with Potatoes and Sweet red Onions)

Ingredients:  4 servings
4 thick cod fillets 
2 teaspoons salt
1 teaspoon pepper
4-6  small/ medium red potatoes sliced thin
2 cloves garlic minced
4 tablespoons olive oil
2 med-large sweet red onions (you may use sweet yellow onions), sliced
One cup white wine
One large deep skillet to poach your filet's. 
You will use the same skillet to finish dish.  Be sure that it is oven proof.
Method:  Fill about a liter of water in a deep skillet.  Add one teaspoon of salt.  Bring to a boil.  In the meantime, slice your garlic, fine.  Slice your onions thin.  Slice your potatoes in thin rounds.  Mix in a bowl with teaspoon salt, pepper and tablespoon of olive oil.  Set them aside, you will use them in just a few minutes.  When your water comes to a nice even boil, slide your filet's in your water.  ( It
Should be simmering. If you must, turn the heat down.  If it is boiling to hard, your fish will fall apart).   Let cook 2 minutes.  Please wait until your water comes back to a boil, then wait 2 minutes.   Remove them on to paper towels and dry them, one at a time.  You will notice your fish will remain quite firm.  This method of poaching your fish first will help your filet's finish cooking more quickly and the texture remain somewhat dry and firm.  This is the correct consistency.  You do not want it to fall apart.  
Step 2:  Remove the liquid from the pan and wipe the inside of the pan with paper towels.  Preheat your oven to 400 degrees.   Place your onions and garlic on the bottom of the pan.  Add your wine.  Add your olive oil.   You will be creating somewhat of a package.  Place your filet's over your onions and garlic.  Place your potatoes around your fish.  They should line the inside of your pan, always with onions below the potatoes and fish.  Your fish will be around the center of the pan of equal distance apart.   Add two tablespoons olive oil.  Add your salt, pepper evenly around the pan.  
Bake in the oven for 25 minutes.  Your onions will be wilted and caramelized.   Your potato's  will be crisp around the edges and your fish, perfect every time.  Buon Appetito!
Special note:  A light, Pinot Grigio or Vinho Verde is perfect for this Mediterranean Dish.   I had very few Asparagus, so I decided to top of the dish with a few just simply steamed.   Drizzle some additional olive oil over each serving.   It was so delicious.  I hope you enjoy it too. 


I love the simplicity of this. Sometimes people over complicate fish dishes instead of letting the fish do the talking..

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