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1
Line a baking sheet with paper towels and set aside.
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2
Place flour in a shallow dish and generously season with salt.
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3
Trim fish fillets so they are approximately the same size, dip in flour, and shake off excess flour.
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4
Fill a large, heavy-bottomed, nonreactive frying pan with 1/2 cup of the oil and heat over medium-high heat until shimmering, about 3 minutes.
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5
Working in batches, saute fish until light golden brown, about 1 to 2 minutes per side.
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6
Remove to the paper towellined baking sheet and sprinkle with salt.
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7
Discard oil, wipe the pan clean with a paper towel, and add remaining 2 tablespoons oil.
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8
Place over medium heat and add onions and anchovy.
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9
Season with salt and let cook, stirring occasionally, until onions are translucent and tender, about 15 minutes.
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10
Add red wine, vinegar, raisins, orange juice, zest, and bay leaf and increase heat to medium high.
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11
Let cook, stirring occasionally, until liquid has reduced by 1/2, about 3 to 4 minutes.
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12
Spread 1/3 of the onion mixture on the bottom of a 13-by-9-inch nonreactive baking dish, and set 1/2 of the fish on top, overlapping fillets just slightly.
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13
Season with a touch of freshly ground black pepper, then top with another 1/3 of the onion mixture.
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14
Top with remaining fish and season with pepper.
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15
Top with remaining onion mixture.
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16
Cover and refrigerate 12 hours or overnight.
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17
To serve, remove fish from the refrigerator 30 minutes beforehand.
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18
Garnish each serving with parsley and pine nuts.
