½ cup chopped brown onion
4 cloves garlic, chopped
4 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon pepper
1 lemon, juiced
3 tablespoons parsley, finely chopped
750g (1lb 12½oz) white flesh fish fillets
3½ cups water
In a large saucepan, sauté onion and garlic in three tablespoons olive oil, salt, pepper,
½ lemon juice until soft. Add fish and water and bring to the boil. Cook for 2–3 minutes.
Add remaining lemon juice, oil and parsley. Then reduce to a simmer for 5–10 minutes or until fish is cooked. You can add more salt or lemon to taste when finished.
Serve with crusty bread to dip in the soup.