- 1 lb. Onions
- 3 tbsp. Extra virgin olive oil
- 3-4 tbsp. White wine vinegar
- 1 Cup Dry white wine
- 2 tbsp. Raisins
- 2 tbsp. Pine nuts lightly toasted
- 3 lbs. Soles 6 fillets
- Oil for frying
- Salt and pepper
Fry onions in 2 tablespoons of olive oil until very soft and beginning to color. Add vinegar, white wine, salt, pepper, raisins, pine nuts, and simmer for 10 minutes.
Season fish with salt and dredge fish in flour. Deep fry in hot oil, turning fish over once.
Drain well on paper towels and place in layers on serving platter. Pour onion sauce on each layer.
Leave in fridge for a few hours of overnight.