Ingredients
Method
1.Pat the fish dry and dredge with flour that has been seasoned with salt. Shake off the excess.
2.Heat the olive oil in a pan and gently fry the fish until it’s just cooked though, but not too coloured. Remove from the pan.
3.Add the onions and the second measure of olive oil to the pan and fry on low-medium heat until golden and very soft – about 20-30 minutes.
4.Add wine and vinegar, then simmer for 10-15 minutes more. Add the raisins and pine nuts. Cook until the raisins are plumped.
5.Taste and adjust seasoning by adding more salt or vinegar for added sharpness.
6.Add the fish back into the pan, heaping the onion mix over the fish. Leave to cool and allow the fish to absorb some of the sauce.
7.Garnish with chopped parsley. Serve at room temperature with bread to mop up the juices.
Cooking onions very slowly really brings out their sweetness. Cooking them fast may cause them to be bitter, so take your time for this dish.
Note
