Begoto fish and onion pie

EXECUTION

1. Thoroughly wash and dry the fish.
2. Thinly slice the onions, transfer to a bowl and sprinkle with half the flour.
3. Add the fish and the remaining flour. Season with salt and pepper and mix gently with your hands.
4. Heat half the olive oil in a frying pan and add the mixture, pressing it down gently with a spoon so it holds together.
5. Cook the begoto over a moderate heat. While it is cooking, heat the remaining olive oil and drizzle over the top.
6. Once the underneath is crisp, turn it over to cook on the other side.
7. Serve with finely chopped parsley and lemon.