Carmalized Onion, Saffron Dover Sole with Spinach Goat Cheese Fritters

Flipping through the latest issue of Saveur the other day, I saw a recipe for fresh anchovies, nestled between layers of sweet caramelized onions and baked.  Here in Boulder, fresh anchovies are hard to come by, but I was eager to try the technique nonetheless.  After discussing the matter with my local market's fish guy, I chose Dover Sole, the smallest wild fresh fish available.  It's mild flavor would be perfect to soak up all the goodness during it's saffron, sweet onion burial.

On a SIDE note (pun intended), Alexander and I were left with 5 pounds of spinach after a recent event, and despite our heroic consumption of the stuff, the bag has barely dwindled.  So, as with every meal of the last week or so, this dish will be accompanied by... SPINACH! 

The finished plate; succulent white fish sits atop a generous pile of sweet saffron onions accompanied by crisp, tender spinach goat cheese fritters.  

The method:

1.  Infuse a pinch of saffron in 1/4 cup hot water. 
2.  Place a roomy pan on medium low heat with a generous spash of good olive oil.  Slice one large (or two medium) yellow onions into thin strips.  Toss them in the pan and cook, slowly, for about 35-40 minutes until they are sweet, soft and lightly golden. 
3.  Meanwhile, wilt about 8 cups packed baby spinach.  I do this by placing the freshly washed, moist spinach into a covered pan on low heat.  Stir occasionally to prevent the bottom from sticking.  Let cool slightly, chop and place in a medium bowl.  Add 4 oz. goat cheese, a pinch of salt, and freshly ground black pepper.  Mix together and set aside.
4. Preheat the oven to 350.  When the onions are caramelized, add three cloves chopped garlic and a generous handful of quartered cherry tomatoes.  Cook until the tomatoes break down and release their juices, 3-4 minutes.  Deglaze the pan with saffron infusion, scraping up all the flavorful browned bits at the bottom of the pan.  Salt to taste.
5.  In a pie plate or other similarly sized baking vessel, place about half of the onion mixture.  Lay 4 small sole fillets over the onion, sprinkle with salt, then top with the rest of the onion.  Bake for about 25 minutes.  Pull back the onions carefully when checking the fish; you don't want to accidentally rake open your lovely fillets.  You don't have to be too concerned with over-baking here- the onions keep the fish very moist. 
 

6.  When the fish is almost done, fire up a skillet over medium high heat.  Grease with cooking oil or butter.  Form the spinach mixture into 3" patties, dredge both sides in flour (I used bob's red mill gluten free; rice flour or any other will work here), and cook until golden brown, about 4 minutes per side.  You should get about 8 patties.    
7.  Plate it up!  I like to spoon some of the saffron broth over the fish after it's on the plate, then sprinkle the whole dish with a bit of black sea salt.

This recipe feeds two people as a main plate or 4 people as a tapas-style dish.