1. Combine the garlic powder, paprika, and salt in a bowl. Have your chopped onions prepped and ready.

2. Remove the fish from its packaging and dust the spice mix over both sides. Set aside.

3. Melt half the butter in a large non-stick pan and fry the fish over moderate heat on both sides until just done. Carefully lift out using a large spatula and set aside to keep warm.

4. Melt the remaining butter in the same pan and fry the onions over low heat until they soften and start to caramelize. Pour in the sour cream and heavy cream. Add a generous pinch of salt and white pepper.

5. Continue to cook over moderately low heat until the sauce thickens and reduces. Keep stirring to avoid the mixture splitting.

6. Serve the warm fish with the sauce and garnish with plenty of sliced basil and chopped parsley. Don’t forget about the generous squeeze of lemon juice which will bring the dish together if you feel it needs it. Season further with salt, if needed.