Baked Fish In Vinegar Sauce
|Whitefish fillets||3 Pound|
|Flour||1 Cup (16 tbs)|
|Yellow onions||2 Large, peeled and sliced thin|
|Olive oil||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Dry mustard||2 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs) (A Handful)|
|Ground coriander||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
Dredge the fish fillets in flour and a tiny bit of salt.
Place them in a shallow baking dish so that they all fit snugly.
Saute the onions, in a bit of butter until they are tender and transparent.
Spread the onions over the fish fillets.
Prepare something akin to a good salad dressing as follows: blend the olive oil, wine vinegar, garlic, oregano, mustard, parsley, coriander, lemon juice, and wine (you may wish to add some other favorite ingredients such as dill, in which case you could omit the coriander).
Pour the dressing over the fish, and bake the fish, uncovered, in a 350° oven for about 45 minutes.