Venetian Sole Recipe

Name: Venetian Sole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) sole or flounder fillets; Salt and freshly ground black pepper; 1/4 cup (50 mL) all purpose flour; 1/4 cup (50 mL) olive oil (approximate); 2 onions, thinly sliced; 1 cup (250 mL) dry white wine; 1 cup (250 mL) wine vinegar (white or red); 2 bay leaves; 2 whole cloves, cracked; 1/4 tsp (1 mL) cinnamon; 1/3 cup (75 mL) golden raisins; 3 tbsp (45 mL) toasted pine nuts; Chopped parsley (optional); 8-inch (2 L) square baking dish

Servings: persons

1 lb (500 g) sole or flounder fillets
Salt and freshly ground black pepper
1/4 cup (50 mL) all purpose flour
1/4 cup (50 mL) olive oil (approximate)
2 onions, thinly sliced
1 cup (250 mL) dry white wine
1 cup (250 mL) wine vinegar (white or red)
2 bay leaves
2 whole cloves, cracked
1/4 tsp (1 mL) cinnamon
1/3 cup (75 mL) golden raisins
3 tbsp (45 mL) toasted pine nuts
Chopped parsley (optional)
8-inch (2 L) square baking dish

1
Season fish with salt and pepper; dip in flour to coat, and shake off excess.
2
In a large nonstick skillet, heat 1/4 cup (50 mL) olive oil over medium-high heat; in batches, cook fish fillets for 5 minutes, turning once, or until golden brown.
3
Drain on paper towel.
4
With a slotted spoon, remove any bits of fish or flour from the skillet.
5
Add a little more oil (or drain excess) so that you have 1 tbsp (15 mL) oil in skillet.
6
Reduce heat to medium; add onions and cook for 5 minutes or until golden and soft.
7
Add wine, wine vinegar, bay leaves, cloves and cinnamon; bring to a boil, reduce heat to simmer and cook for 5 minutes.
8
Arrange fish in single layer in baking dish; sprinkle with salt and pepper.
9
Pour hot marinade over fish and let cool to room temperature.
10
Sprinkle with raisins and pine nuts, cover with plastic wrap and marinate in refrigerator for 1 to 2 days.
11
Serve at room temperature, sprinkled with chopped parsley, if desired.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb (500 g) sole or flounder fillets, Salt and freshly ground black pepper, 1/4 cup (50 mL) all purpose flour, 1/4 cup (50 mL) olive oil (approximate), and more.

Yes, Venetian Sole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Venetian Sole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions