|Onion||1 , sliced|
|Whole black pepper||6|
|Lemon juice||3 Tablespoon|
Combine all ingredients in a disposable roasting pan.
You will need enough to just cover the fish, so double or triple if needed.
Simmer for 20 minutes.
Wrap fish in cheesecloth and arrange on a cooking cooling rack inside the pan.
Bring poaching liquid to a boil, then pour over fish.
Cover with foil and put into preheated 425Â° oven.
Cook until fish flakes, when tested with a fork, starting after about 6 minutes.
Drain well and serve hot or chilled. (Cook with skin on as it will basically come off in the cheesecloth.) Garnish tray with fresh kale and lemon wedges.
Spread with fresh dill sauce and thinly sliced cucumbers on fish for garnish.
Also serve an extra dish of "Dill Sauce".
Can also serve tartar or cocktail sauce.