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Makes 4 servings
Time: About 1 hour

½ pound white mushrooms, washed and sliced
7 tablespoons butter
1 ½ tablespoons honey
1 tablespoon lime juice
1 tablespoon sherry vinegar
1 tablespoon soy sauce
2 hazelnuts
2 almonds
1 tablespoon coriander seeds
1 tablespoon sesame seeds
½ tablespoon black pepper
10 pearl onions, peeled and cut in half
20 peeled fava beans
4 sea bass, red snapper, or other fillets, about 1 ½ pounds total
Salt and a pinch of cayenne pepper
20 cherry tomatoes cut in half
2 tablespoons minced fresh marjoram or oregano

1. Combine the mushrooms and 2 tablespoons of the butter in a skillet and turn the heat to high. Cook for about 2 minutes, stirring occasionally, then drizzle with the honey. When the mushrooms brown – this will happen quickly, thanks to the honey – add the lime juice, vinegar, and soy sauce, and pour into a small saucepan. Add 1 cup of water to the skillet and cook over high heat, stirring occasionally, for about a minute. Add the water to the saucepan and simmer this mixture over medium-low heat for about 30 minutes. When it is done, strain; reserve the liquid and discard the solids.

2. Meanwhile, combine the nuts, coriander, sesame seeds, and pepper in a small dry skillet; turn the heat to medium. Toast, shaking the pan occasionally, until the spices are fragrant, just a minute or two. Grind to a powder in a mortar and pestle or spice or coffee mill.

3. Set a medium pot of water to a boil and salt it. Add the pearl onions and cook for about 5 minutes, or just until tender. Remove with a slotted spoon and add the lima beans and cook for about 2 minutes, or just until tender. Remove with a slotted spoon and set aside.

4. Put 3 tablespoons of the butter in a small saucepan over medium heat. Stir, scraping down the sides with a rubber spatula, until the butter foam subsides and the butter turns nut-brown. Immerse the bottom of the pan in cold water to stop the cooking, then keep warm over the lowest possible heat.

5. Put the remaining butter in a skillet large enough to hold the fish in one layer (work in batches if you have to; you'll need a little more butter). Turn the heat to medium high; when the butter melts, add the fish and turn the heat to high. Cook 3 to 4 minutes per side, sprinkling the fish with salt and cayenne and turning once, until the fish is cooked through.

6. Combine the mushroom stock and the beurre noisette and heat through; season to taste, then stir in the onions, beans, and tomatoes. Put each fish fillet in a bowl and surround with the broth and vegetables. Garnish with the oregano and serve.