Rita (Corti) Ostinelli, Erba, Como
(Yield: 4 servings)
1 pound codfish or trout fillets
white flour (for dredging)
2 tablespoons extra-virgin olive oil
2 onions (sliced)
8 ounces white wine
1 cup white vinegar
salt and freshly ground pepper
⅛ cup parsley (finely chopped)
1. Dredge fillets in flour and set aside.
2.Warm oil in large skillet over medium heat and sauté onions.
3.Add wine and vinegar. Cook for another minute and stir well.
4.Reduce heat to low and add fillets, salt, and pepper. Cook covered for approx. 15 to 20 minutes.
5.Garnish with parsley.
Serve the fish on a platter, covered with onions and sauce from the pan, and sprinkled with parsley. This can also be refrigerated up to 3 days and served at room temperature.