Venice… what a wonderful city. And what wonderful food!
This is a traditional dish that must be prepared a day in advance of serving for the flavors to come together. It is served at room temperature.
- 2 pounds sole or flounder fillets
- Flour, for dredging
- 1/2 cup Extra-Virgin Olive Oil
- 2 cups thinly sliced white onions
- 1/4 cup red wine vinegar
- 1/3 cup pine nuts
- 1/3 cup golden raisins
- 3 tablespoons chopped candied citron
Dredge the fish pieces in the flour, shake off the excess, and place on a plate.
In a skillet, heat the oil, then fry the fish on both sides until golden brown, about 5 minutes. Remove the fish to a serving dish.
In the same oil (add more if necessary), slowly brown the onions about 5 to 7 minutes, until almost caramelized or deep brown in color. Add the vinegar, pine nuts, raisins, and citron. Cook, stirring, for a couple of minutes, then pour the mixture over the fish. Cover the fish with plastic wrap and refrigerate for 1 day before serving.
To serve, bring to dish to room temperature.