Buttercups with Peashoot Leaves

I had no clue why the Chinatown fish store I went to called the fish buttercups but I needed some type of flat fish to replicate the dish we ate while in Amsterdam. It was Michel’s birthday and he had invited his family to visit from the suburbs. We joined them and a few of his friends at their flat for a small celebration and this dish stood out. Peashoot leaves are ridiculously expensive even in Chinatown but they are one of my favorite vegetables. I added them to the buttercups for both color and a slight bitter taste.

Ingredients:
any type of small and flat white fish like buttercups
a bunch of peashoot leaves
red onion, sliced into rings
a handful of flat-leaf parsley, finely chopped
slices of lemon
salt, pepper, olive oil

1. Preheat oven to 375º. Cover the bottom of a glass baking dish with the slices of lemon, parsley and onion rings. Place the fish on top without overlapping. Sprinkle with salt and pepper and drizzle generously with olive oil. Top again with some more onion rings and lemon slices.
2. Cook in the oven for 10 to 15 minutes until peashoot leaves are wilted and fish is white and meaty inside.