Poached/brothy fish with onions, tomatoes and mushrooms, over red lentils

This recipe takes about 20 minutes. It’s a fast and fresh dinner than works in every season. 
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Ingredients

• ​1-1.5 lbs of fresh, never frozen, fish
• 1/2 of a yellow or white onion
• 1 tomato
• 1/4 cup mushrooms, fresh or preserved
• Chicken stock (I use Better than Bouillon in water)
• 1 tbs olive oil for pan

Directions

1. Slice onion into strips from top to bottom of the onion.
2. Bring pan to medium heat, add olive oil, and sauté onion for 5 minutes.
3. add chicken stock so it’s 1/4-1/2in deep in the pan. Bring to boil. Add mushrooms to the pan.  If using fresh mushrooms, allow them to cook for 5 minutes, then add sliced tomatoes. Allow it all to cook together for a minute, then add fish. Lay fish flat in the pan. If it’s a big piece and some of it rides up on the side of the pan, that’s ok. 
4. Cover the pan and cook. If it’s a thin piece of fish, 4 minutes will be plenty. If it’s a thicker, meatier fish, then check to see if the fish is done by taking a look at the thickest section of the fish. If it’s still translucent, it’s not done. Fish is best just-cooked. Overcooked fish tends to be smellier and less tender. Err on the side of less-done fish, since the residual heat of the pan and broth will continue to cook the fish. 
5. ​Serve over red lentils.