Venetian Sole

Name: Venetian Sole
Ingredients: 1 lb (500 g) sole or flounder fillets; Salt and freshly ground black pepper; 1/4 cup (50 mL) all purpose flour; 1/4 cup (50 mL) olive oil (approximate); 2 onions, thinly sliced; 1 cup (250 mL) dry white wine; 1 cup (250 mL) wine vinegar (white or red); 2 bay leaves; 2 whole cloves, cracked; 1/4 tsp (1 mL) cinnamon; 1/3 cup (75 mL) golden raisins; 3 tbsp (45 mL) toasted pine nuts; Chopped parsley (optional); 8-inch (2 L) square baking dish

14 ingredients

11 steps

Ingredients

1 lb (500 g) sole or flounder fillets
Salt and freshly ground black pepper
1/4 cup (50 mL) all purpose flour
1/4 cup (50 mL) olive oil (approximate)
2 onions, thinly sliced
1 cup (250 mL) dry white wine
1 cup (250 mL) wine vinegar (white or red)
2 bay leaves
2 whole cloves, cracked
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) golden raisins
3 tbsp (45 mL) toasted pine nuts
Chopped parsley (optional)
8-inch (2 L) square baking dish

Directions

1

Season fish with salt and pepper; dip in flour to coat, and shake off excess.
2

In a large nonstick skillet, heat 1/4 cup (50 mL) olive oil over medium-high heat; in batches, cook fish fillets for 5 minutes, turning once, or until golden brown.
3

Drain on paper towel.
4

With a slotted spoon, remove any bits of fish or flour from the skillet.
5

Add a little more oil (or drain excess) so that you have 1 tbsp (15 mL) oil in skillet.
6

Reduce heat to medium; add onions and cook for 5 minutes or until golden and soft.
7

Add wine, wine vinegar, bay leaves, cloves and cinnamon; bring to a boil, reduce heat to simmer and cook for 5 minutes.
8

Arrange fish in single layer in baking dish; sprinkle with salt and pepper.
9

Pour hot marinade over fish and let cool to room temperature.
10

Sprinkle with raisins and pine nuts, cover with plastic wrap and marinate in refrigerator for 1 to 2 days.
11

Serve at room temperature, sprinkled with chopped parsley, if desired.