Baked Fish in Cream

The onions can be chopped up to 1 day ahead and stored in an airtight container in the refrigerator. The fish should be seasoned and stuffed no more than 30 minutes before baking to maintain the best texture and prevent the salt from drawing out too much moisture.

Store leftover fish and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F oven covered with foil for 10-15 minutes, or until just warmed through. Note that reheated fish will have a softer texture than when freshly baked.