Sole In Sweet Sour Onion Sauce
|Pine nuts||1⁄4 Cup (4 tbs)|
|Olive oil||6 Tablespoon|
|Onions||2 Large, thinly sliced|
|Dried bay leaves||6|
|Wine/Red wine vinegar||1 Cup (16 tbs) (Best Quality)|
|Water||1⁄2 Cup (8 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Boneless skinless sole fillets||1 Pound, cut into serving-size pieces|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
Toast pine nuts in a wide frying pan over medium heat until golden (about 7 minutes), shaking pan frequently.
Pour out of pan and set aside.
Increase heat to medium-high and add 1/4 cup of the oil to pan.
Add onions and bay leaves and cook, stirring occasionally, until onions are golden and sweet-tasting (about 20 minutes).
Add vinegar and 1/2 cup water.
Bring to a boil over high heat; reduce heat and simmer, uncovered, for 20 minutes.
Meanwhile, plump raisins: place them in a small dish, add warm water to cover, and set aside.
Place butter and remaining 2 tablespoons oil in a 9- by 13-inch baking dish; heat in a 400 oven until butter is sizzling (about 5 minutes).
Rinse fish and pat dry, then coat lightly with flour.
Add to baking dish; turn to coat with butter and oil.
Bake, uncovered, until fish is opaque but still moist in thickest part; cut to test (about 8 minutes).
Remove from oven.
Pour onion sauce over fish, distributing evenly.
Drain raisins; sprinkle raisins, pine nuts, and parsley over fish.
Cover dish loosely with foil and let stand for 30 minutes.
Serve at room temperature.
Or let cool, then cover and refrigerate until next day; serve cool or at room temperature.