Created by Amber Sullivan | Serves 2-4
ingredients
- 1 sweet or white onion, thinly sliced
- 7 small/medium gold potatoes, rinsed and sliced into 1/4-inch rounds
- 2 tbsp avocado or olive oil
- 1 tsp salt
- 2 cloves garlic, minced or pressed
- 1 tbsp fresh thyme leaves
- 1 tsp paprika
- 1 lb sole, cod or other white fish (about 2 filets)
- 1 lemon, sliced into rounds
- 3 tbsp unsalted butter (optional)
- 1/3 cup creme fraiche or sour cream
- Juice of 1 lemon
- Pinch of salt
- Fresh parsley
Directions
- Preheat oven to 425 degrees F
- Caramelize onion in a cast iron pan with 1 tbsp olive oil and a pinch of salt; cook over medium-low heat for 15 minutes until soft; transfer to a bowl
- Toss sliced potatoes in a bowl with olive oil, garlic, thyme leaves, paprika and salt
- Layer the sliced potatoes in the same cast iron pan used to cook onions; and cook in the oven for about 18 minutes; remove from the oven and mix in the caramelized onions
- Pat fish dry and season with salt and pepper; layer fish filets on top of potato and onion mixture, and top with lemon slices and thyme sprigs, and bake for an additional 10 to 12 minutes, until fish is flakey and cooked through
- In a small bowl, whisk together creme fraiche or sour cream, lemon juice and salt
- Top cooked fish with a dollop of the creme fraiche sauce and a sprinkle of paprika
about the chef
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves cooking for others, focusing on unique, seasonal ingredients for innovative, healthy, and flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.
