Snapper with pearl onions and chili pepper

Ingredients:

• 900 g pearl onions
• 85 g butter + extra for pepper
• 6 poblano peppers
• 1 Pacific snapper weighing 1.3 kg.
• 6 cloves garlic, thinly sliced
• 85 gr. olive oil
• 1 lemon, sliced ​​into circles, + juice of 1 lemon
• 1 bunch of fresh basil
• 1 cup fish broth
• Sea salt

Preparation:

1. Preheat oven to 200°C.
2. Sauté the onion in a little butter until tender and the skins slide off easily.
3. Roast the poblano peppers over the fire. Place them in a bowl and cover until the peppers steam.
4. Wash the fish and make cuts. Insert pieces of garlic into the cuts. Brush the fish thoroughly with olive oil.
5. Stuff the fish with lemon slices and basil sprigs. Pour the fish broth into a large oven-safe skillet. Add the fish and season with salt. Bake for about 30 minutes.
6. Meanwhile, slit the poblano peppers, remove the seeds, stuff with onions and drizzle with butter.
7. Remove the fish, strain the fish broth into a saucepan, and add the stuffed peppers, butter, and lemon juice. Serve the fish with the peppers and drizzle with the sauce.