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1
Combine the vinegar, red wine, stock and honey in a bowl and set aside.
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2
Preheat oven to 200 degrees.
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3
Trim the fish of any gray membrane.
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4
Season the flour with salt and pepper and dip the fish on one side only in the flour mixture.
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5
Place the slices of fish, floured side up, on a plate.
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6
Heat two tablespoons of the oil until it is quite hot in a large, heavy skillet.
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7
Over medium-high heat, quickly sear the slices of fish, floured side down, until they are lightly browned on that side.
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8
Transfer them to a baking sheet or an ovenproof platter, seared side up, and place in the oven.
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9
Add the remaining oil to the skillet and saute the onion over medium-low heat until it is tender and just beginning to turn golden.
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10
Add the cranberries and continue to cook, stirring, until the skins of the cranberries have started to split, which should take about five minutes.
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11
Stir in the vinegar and wine mixture along with the thyme and continue cooking over low heat for another five minutes or so, until the cranberries have softened.
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12
Then season to taste with salt and pepper.
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13
Remove the fish from the oven and, if necessary, transfer it to a serving platter or put it on individual warmed plates.
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14
Spoon the cranberry mixture over the fish, sprinkle with parsley and serve.
