Merluza a la Vasca

Step 1

Slice the onion lengthwise from root to tip into thin half-moons about 1/8 inch thick, like cutting an onion for French onion soup, until you have about 2 cups.

Step 2

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 3

Finely chop the parsley leaves until most pieces are no larger than a match head.

Step 4

Cut the lemon half into two wedges.

Step 5

Place the 12-inch skillet over medium heat and add 2 tablespoons olive oil, then add the sliced onion.

Step 6

Cook the onion, stirring once every 45 seconds with a wooden spoon, until it softens and turns the color of wet sand, about 8 minutes.

Step 7

Add the minced garlic and stir constantly for 30 seconds until the smell becomes strong and sweet.

Step 8

Pour in the white wine and use a wooden spoon to scrape up any stuck-on brown bits from the bottom of the skillet, stirring constantly.

Step 9

Pour in the fish stock and stir to combine, then increase heat to medium-high and bring to a gentle simmer—you'll see small bubbles breaking at the surface.

Step 10

Gently slide the hake fillets into the simmering sauce skin-side up, arranging them so they sit side by side and are mostly covered by liquid.

Step 11

Reduce heat to medium and simmer without stirring for 6 to 8 minutes until the thickest part of the fillet flakes easily when you push a fork through it.

Step 12

Remove the skillet from heat and taste the sauce; add salt and pepper to taste.

Step 13

Slide one hake fillet into each of two shallow bowls using a spatula, keeping it as whole as possible.

Step 14

Spoon the caramelized onion sauce and cooking liquid around each fillet, dividing evenly.

Step 15

Scatter the chopped parsley in a thin layer across the surface of each bowl.

Step 16

Place one lemon wedge on the rim of each bowl for squeezing over the fish at the table.