If you like vinegar, this is a recipe for you. Coat sole fillets in flour and fry in olive oil until lightly golden, set aside on a paper towel to drain. Discard the frying oil and add 1/2 cup of new oil to the skillet, cook 2 thinly sliced onions (~2 cups) until translucent. Add 1 cup white balsamic vinegar (or if you don't have that: a combination of apple cider vinegar and a bit of dark balsamic), simmer for 5 minutes. Add 2 tablespoons of pine nuts and 2 tablespoons of raisins (soaked in boiling water for 1 minute and then chopped) and simmer another 5 minutes. Transfer the sole fillets to a serving dish, cover with the soar sauce and let cool. When cool, chill for at least a few hours, or over night. Serve at room temperature.
Served here with oven roasted zucchini slices.
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