Venetian Fish

This delicious fish dish is great cold so it makes it easy to prepare ahead of time. The pinenut and raisin dressing provides great flavour.  

500g skinned and boned white fish fillets
1 egg
2 tablespoons water
About ¾ cup dried breadcrumbs
Oil for frying

¼ cup raisins
1 medium sized onion
2 cloves garlic
2 tablespoons oil
¼ cup pine nuts
½ cup DYC white vinegar
½ cup water
1 bay leaf
¼ teaspoon salt
Freshly ground black pepper
¼ cup chopped parsley

Cut the fish into pieces about 6 – 7 centimetres long.
Lightly beat the egg and water together.
Mix through the fish to completely coat. Set aside while preparing the dressing.
When the dressing is made, drain the fish. Toss each piece in the breadcrumbs, pressing to coat
Heat the oil in a frying pan and cook the fish until golden on both sides and just cooked through.
Place the undrained fish on a serving platter as it cooks.
When all the fish is cooked, pour over the dressing, making sure each piece of fish has some on it. Leave to cool before covering and refrigerating until ready to serve.
Dressing: Soak the raisins in hot water for about 10 minutes. Peel and finely chop the onion. Crush, peel and finely chop the garlic.
Heat the oil in a frying pan and saute the onion and garlic for about 5 minutes or until onion is lightly golden.
Drain the raisins and add to the pan with the pine nuts. Cook until the pine nuts just start to colour.
Pour in the vinegar and water and add the bay leaf and salt. Grind in some black pepper.
Cook over a low heat for about 10 minutes. Remove from the heat and mix in the parsley. Set aside.
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