This dish makes me cry twice, once while cutting the onion, and once while I am eating the wonderfully sweet onions together with the fresh-tasting, flaky fish. Pollock is a wonderful fish for searing, and I use bacon fat to give the skin a lovely salty and smoky flavor. Adding a few cloves brings a nice spicy element to this traditional dish.
The caramelized onions: Toss the sliced onions with sugar and salt in a medium bowl. Melt the butter in a medium frying pan over medium high heat. When foamy, but not brown, add the onions and stir as the browning process starts. Reduce the heat to medium. Add the cloves. Sear for 15-20 minutes until the onions have collapsed and become golden brown. Stir frequently.
The seared pollock: Sear the bacon in a medium frying pan over medium high heat. Dredge the filets in flour on both sides. Shake off excess flour. Sprinkle with salt. When the bacon is crispy, carefully place the filets skin side down in the frying pan. Sear in the bacon fat for 3-5 minutes on each side until crispy and golden brown. (The exact length of time depends on how thick your filets are. The fish is done when it flakes easily when poked with a fork.) Serve skin side up to retain a crispy skin.