For a better result chill overnight!
Prepartion time: 30 minutes
Serves 5
Ingredients
1 large onion, cut into julienne slices
9 tbsp olive oil ( reserve 3 for the salad)
250 ml red wine vinegar
50 g raisins
500 g sole fillets, cut crosswise into pieces about 5 cm wide*
1 tbsp plain flour
1/8 cup pine nuts
1 bunch of rocket leaves
1/3 cup orange juice
Directions
- In a preheated frying pan, heat 1/3 of the oil. Add the onion slices with a little of salt and pepper. Caramelize the onion slices by cooking them on a very low heat for 20 mns until soft and richly browned.
- Add the red wine vinegar and the raisins to the onions. Heat to boiling, and boil for 2 minutes.
- Transfer the mixture to a bowl.
- Aside, season the flour with salt and black pepper and coat the fish pieces with the flour mixture.
- Heat the remaining oil in the same pan, and cook the fish over medium heat until browned, 2-3 minutes.
- Spread the sole in the baking dish, and cover them with the vinegar mixture
- Sprinkle with roasted pine nuts, cover tightly and leave to marinate in the refrigerator from 12 to 24 hours.
- Mix the orange juice with 3 tbsp olive oil, salt and black pepper to taste
- Pour over rocket leaves
- Serve the fish on a bed of rocket leaves salad