Serves 4 with leftovers
|5||tablespoons olive oil|
|5||pounds (about 10 large) yellow
onions, sliced into thin rounds
|2||cloves garlic, unpeeled|
|4||sprigs fresh thyme|
|Salt and pepper, to taste|
|½||cup Nicoise or Kalamata olives,
pitted and coarsely chopped
|1½||pounds thickly cut hake, pollock, perch, cod, or other white fish, cut into 4 pieces|
|½||teaspoon smoked paprika|
|2||tablespoons chopped fresh parsley|
1. In a large, deep skillet with a heatproof handle, heat the oil over medium heat. Add the onions, garlic, bay leaf, thyme, 1 teaspoon of salt, and pepper. Cover the skillet with a lid (it won’t fit tightly at first because of the large mound of onions, but they will cook down). Cook, stirring occasionally, for 40 minutes. Uncover the skillet, turn the heat to medium-high and continue cooking, stirring often, for 30 to 40 minutes or until the onions are golden and the liquid has evaporated. Total cooking time is 1 hour and 10 minutes to 1 hour and 20 minutes. You should have about 5 cups of caramelized onions. Lift out and discard the garlic, bay leaf, and thyme. Set aside 1¾ cups of onions for the tart.
2. Set the oven at 400 degrees. To the remaining caramelized onions in the skillet, stir in the olives. Press the fish fillets into the onions, skinned side up. Sprinkle the fish with salt, pepper, and smoked paprika.
3. Transfer the skillet to the oven. Roast the fish for 12 to 18 minutes or until the fillets are cooked through. Sprinkle with parsley.