Poisson a la Beatrice

Merci de Beatrice pour ce recipe!
A friend from Paris came to visit this week and made the most amazing fish dinner. Here is my version of it (almost identical).

Ingredients:
2 tablespoons butter (approx.)
1 onion, sliced
1/2 cup (approx.) white wine
4-5 small potatoes, sliced
1 lemons, thinly sliced with rind on
1 lb turbot or cod
3-4 small tomatoes
Dried basil, dried oregano, salt and pepper to taste
1/2 cup (approx.) light cream


Instructions:

1. Melt butter in a large saucepan
2. Saute onions on high heat until very soft and starting to caramelize
3. Add white wine and continue to cook on medium heat while adding the next ingredients
4. Layer sliced potatoes on top of onions, then thinly sliced lemons, then fish, then sliced tomatoes
5. Add seasonings to taste
6. Cover and cook on medium heat until potatoes are tender; about 15 minutes
7. Uncover and boil off any excess liquid (there should be some sauce, but not like a soup)
8. Add cream and taste to adjust seasonings
9. Serve hot

Recommendations: Serve with a sourdough boule cut into large chunks. Precede this meal with Hot Goat Cheese Salad with Walnut Oil Vinaigrette.