-
1
Preheat oven to 350F.
-
2
Place onions cut side up on baking sheet.
-
3
Sprinkle with sea salt.
-
4
Bake for 20 to 25 minutes or until onions collapse.
-
5
Remove from oven when done and set aside.
-
6
Season fish fillets on both sides with salt and pepper.
-
7
Wrap each fillet tightly in three layers of plastic wrap.
-
8
Fill a 5-quart saucepan two-thirds of the way with hot water and bring to 160F.
-
9
(At 160F, the water will be very steamy and small bubbles will appear near the sides of the pan.)
-
10
Remove pot from heat and carefully lower fish into water.
-
11
Let fish poach off heat for 20 minutes.
-
12
Fish should be opaque throughout but moist.
-
13
Meanwhile prepare the lemon sauce: in a small saucepan over medium heat, bring 2 tablespoons water to a boil.
-
14
Make a beurre fondue by introducing butter pieces gradually, whisking continuously to create a creamy emulsification.
-
15
Remove pan from heat.
-
16
Add lemon zest and swirl pan to combine.
-
17
Season with salt and pepper to taste.
-
18
Center an onion half on each of 4 plates.
-
19
Unwrap fish and place 1 fillet on each onion.
-
20
Spoon lemon butter on top of fish.
-
21
Garnish each plate with 3 chive points.
-
22
If desired, serve any remaining sauce in a separate dish.
