2kg Big Water Murray Cod
50g large capers with caper water
50ml extra virgin olive oil
2 medium purple onions
1 punnet lemon balm
Fillet and pin bone the fish leaving the skin on. Steam for 8-10 minutes.
Peel the onion and remove the root. Cut in half and then into batons.
Place in a small saucepan with the verjuice, capers, caper water, currants, zest of the lemon.
Place lid on and cook for 2-3 minutes until the onions turn pink.
Add the juice of the lemon, salt and olive oil.
Serve the fish on a platter and spoon over the sauce.
Garnish with lemon balm.