Marinated Sole Venetian Style

Marinated Sole Venetian Style


1/3 cup raisins

1/2 cup all-purpose flour

6 sole fillets

1/2 cup extra virgin olive oil

Salt to taste

2 large onions, thinly sliced

1/3 cup white wine vinegar

1 tablespoon sugar

1/3 cup pine nuts

1 tablespoon chopped parsley


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 1/3 cup of the olive 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 olive oil in a medium skillet over medium heat.

Add onions.

Saute 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. Makes 6 servings.

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