Venetian-style fish with onions & pine nuts
I very clearly remember the little restaurant in Venice where I first ate “pesce in saor” or marinated fish. I immediately fell in love with the sweet and sour
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Ingredients
- 4 fillets gurnard, or other white fish, or fresh sardines
- flour, for dredging fish
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 medium onions, sliced very thinly
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup white vinegar
- 2 tablespoons golden raisins
- 3 tablespoons pine nuts
- fresh parsley, to garnish
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