4 tablespoons olive oil
3 lb petrale sole fillets
1/2 cup golden raisins
2 yellow onions
3 tablespoons sugar
1/2 cup white wine
3 tablespoons Champagne vinegar
1/4 cup pine nuts
6-7 sprigs flat-leaf (Italian) parsley
1. In a non-stick pan over medium-high heat, warm 2 tablespoons of the olive oil. Next, pan-sear sole fillets with olive oil until each side is golden brown. Set fish aside and put golden raisins on top.
2. Julienne the onions and, in a non-stick pan over medium heat, lightly carmelize them in the rest of the olive oil.
3. Add the sugar, white wine, and Champagne vinegar, and allow onions to cook down until the jus (the liquid) is barely coating the onions.
4. Pour the onions over the fish.
Serve room temperature. Garnish with toasted pine nuts and picked parsley.
For the white wine drinker, a Soave from the Veneto. For the red wine drinker, a Pinot Nero from the Alto Adige.