WHOLE SNAPPER WITH PEARL ONIONS AND CHILES

Steps:

• Preheat the oven to 400 degrees F.
• Cook the onions in some butter until cooked through and skins slide off easily.
• Grill the poblanos over a flame until toasted. Place in a bowl and cover to let the poblanos steam.
• Wash the fish and make cuts in the body. Press pieces of garlic into the cuts. Coat the fish thoroughly with olive oil.
• Stuff the fish with the sliced lemon and the basil stems. Add the fish stock to a large ovenproof pan. Add the fish and sprinkle with salt. Roast for about 30 minutes.
• Meanwhile, make a slit in the chiles, remove the seeds, and stuff the chiles with the onions and a dab of butter.
• 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 alongside and drizzled with the sauce.