Fish with Coconut Milk Sauce

• 4 tablespoons butter
• 4 (6-ounce) orange roughy fillets (or other mild white fish such as cod)
• 1/2 cup onion, peeled and chopped
• 1 bay leaf
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup oil
• 2 tablespoons lemon juice
• 2 teaspoons cornstarch
• 1 cup coconut milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

METHOD:

• In a skillet melt 2 tablespoons butter and cook orange roughy fillet, chopped onion, bay leaf, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Saute over medium-low heat for 1 to 2 minutes, turn and cook another minute.
• Add oil and poach for 5 minutes or until the fish flakes easily when probed with a fork.
• Sprinkle with lemon juice. Remove from heat. Place onto a warmed serving plate if desired.
• Meanwhile, melt remaining 2 tablespoons butter in another skillet over medium heat and cook until browned. Add cornstarch and stir well. Gradually stir in coconut milk and cook for 4 to 5 minutes, stirring constantly, or until thickened. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over the cooked fish.