Black Cod with Roasted Sweet-and-Sour Onions

Ingredients

• 6 6-ounce black cod fillets with skin
• 1/2 cup good quality sweet Sherry
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Freshly ground black pepper
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 garlic clove, peeled, flattened
• 1/4 cup panko (Japanese breadcrumbs)* 
• 2 tablespoons fresh lemon juice
• 1 tablespoon Pimenton de La Vera (Spanish smokes paprika)**
• Course Kosher Salt
• Roasted Sweet-and-Sour Onions (see recipe)

---

Instructions 

1. Using sharp knife, make three 1/4 inch deep, 2-1/2 inch long diagonal cuts in skin of each fish fillet.
2. Arrange fillets in single layer, skin side up, in 15x10x2 inch glass baking dish.
3. Pour Sherry and 1/4 cup olive oil over; sprinkle with freshly ground black pepper.
4. Cover and refrigerate at least 4 hours and up to 6 hours, turning occasionally.
5. Preheat oven to 425 degrees F. Combine butter and garlic in heavy medium saucepan.
6. Cook over medium heat.