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1
Pour the wine over the raisins in a small bowl and let soak at room temperature while cooking the fish.
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2
Heat 1/4 cup of the olive oil and the vegetable oil in a large, nonreactive skillet over medium heat until rippling.
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3
Meanwhile, season the flesh side of the fillets with salt and pepper, and dredge them in flour to lightly coat both sides.
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4
When the oil is ready, carefully slide the fillets into the pan.
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5
Fry, turning once, until lightly browned and cooked through, 4 to 5 minutes.
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6
Transfer to a paper towellined baking sheet to drain.
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7
Pour off the oil from the skillet.
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8
Carefully wipe out the skillet with a wad of paper toweling.
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9
Pour in the remaining 1/4 cup olive oil and return the pan to medium heat.
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10
Stir in the onion, season lightly with salt and pepper, and cook, stirring occasionally, until wilted, about 4 minutes.
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11
Toss the rosemary and bay leaves into the pan and continue cooking until the onion slices are light golden, about 5 minutes.
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12
Pour in the wine and raisins, the stock, and the vinegar.
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13
Bring to a boil, then reduce the heat so the sauce is simmering.
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14
Simmer until the onion is translucent but not mushy, about 4 minutes.
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15
Stir in the pine nuts and simmer for 10 minutes.
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16
Lay half the fillets in a baking or serving dish into which they will all fit comfortably.
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17
Spoon half the sauce over the fillets in the dish and cover with a second layer of fillets.
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18
Spoon the remaining sauce over the second layer of fillets.
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19
Let marinate at room temperature for at least 2 hours (up to 6 hours) before serving.
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20
Serve at room temperature, spooning some of the sauce over each serving.
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21
This mackerel will keep well in the refrigerator for 4 to 5 days.
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22
Remove the mackerel and let come to room temperature 45 minutes before serving.
