MARINATED SOLE VENETIAN STYLE
This is a very old Venetian dish with an unusual combination of ingredients.
- â…“ cup raisins
- ½ cup all-purpose flour
- 6 sole fillets
- ½ cup olive oil
- Salt to taste
- 2 large onions, thinly sliced
- â…“ cup white wine vinegar
- 1 tablespoon sugar
- â…“ cup pine nuts
- 1 tablespoon chopped parsley
Instructions:
- Put raisins in a small bowl. Add enough warm water to cover. Let stand 20 minutes, then drain.
- Spread flour on aluminum foil. Coat fillets with flour, shaking off excess.
- Heat ⅓ cup of the oil in a large skillet. Add fish. Cook over medium heat until golden, 2 to 3 minutes on each side.
- Drain on paper towels. Season with salt.
- Heat remaining oil in a medium skillet over medium heat.Add onions. Sauté over medium heat until pale yellow.
- Increase heat and add vinegar. Bring to a boil and cook about 1 minute, stirring constantly. Add sugar, raisins and pine nuts. Cook 1 minute longer.
- Arrange fish in a single layer in a large shallow dish. Spoon onion sauce over fish and sprinkle with parsley.
- Cover dish. Refrigerate at least 24 hours. Serve at room temperature.