Coral Trout With Saffron, Sherry-Roasted Onions Recipe

Ingredients

• 2 tbsp extra-virgin olive oil
• 6 onions, thickly sliced (800gm)
• 250 ml (1 cup) Sherry
• 1 whole coral trout (1.5kg), cleaned (see note)
• 100 gm unsalted butter, chopped
• 4 garlic cloves, thinly sliced
• 1/4 tsp saffron threads
• 500 ml (2 cups) fish stock
• 1 tbsp caster sugar
• 1 small bay leaf
• 2 tbsp Sherry vinegar
• 2 tbsp finely chopped chives
• Baby nasturtium leaves, to serve