Adonija says attiéké–a traditional West African side dish made from cassava–would be an ideal accompaniment, but this dish is also lovely with farro or Israeli couscous.
1 (8-12 ounces) lingcod fillet Available in Our Seafood Subscription Box
3 large yellow onions, sliced
2 tablespoons olive oil
1 garlic clove, minced
½ pint grape tomatoes, quartered lengthwise
3 tablespoons butter, softened
1 tablespoon tomato paste
1 teaspoon berbere spice mix
Preheat oven to 450° F.
Heat olive oil in a sauté pan over medium-high heat. Add onions and cook, stirring frequently, until caramelized, about 20 minutes. Add the garlic and cook an additional minute.
Mix together caramelized onions, grape tomatoes, and juice of half a lime. Set aside.
Combine butter, tomato paste, berbere spice mix, ½ tsp salt, and juice of half a lime in a small bowl.
Season lingcod fillet with salt and coat it with a layer of the butter-tomato paste glaze. Fish should not be visible underneath the coating.
Place onion mixture on a sheet pan. Place the glazed lingcod on top of the onions and roast for 5-7 minutes. Finish under the broiler for 1 minute, until browned.