Marinated Fish? Lisa Lerner

1 1/2 tablespoon light olive oil 3/4 pound onion, finely chopped 1/2 cup white wine vinegar 1 cup dry Italian white wine such as Vernacchia di San Gimignano 2 bay leavesSea salt and white pepper to taste 1/3-1/2 cup flour 6 small filets of sole (about 11/2 pounds) 2 tablespoons light flavored cooking oil 2 tablespoons golden raisins 2 tablespoons pine nuts Heat olive oil in skillet and sauté the onions until very soft and translucent. Add vinegar, wine and bay leaves. Season with salt and pepper and simmer 15 minutes.Place flour on plate and season with salt to taste. Mix well and dredge fish on both sides, patting lightly. Set on paper towels.Heat 2 tablespoons cooking oil in a skillet and gently cook fish a few minutes on each side, about 5-7 minutes total.In serving dish large enough to hold fish in a single layer, pour the hot marinade and raisins. Lay fish on top. Turn to coat both sides. Let stand 15 minutes to absorb flavor. Sprinkle with pine nuts. Serve warm.Serves four to six.Nutrition values per serving: 226 calories, 9 g fat (1 g saturated), 8 g carbohydrates, 1 g fiber, 23 g protein, 54 cholesterol, 98 mg sodium.