DIRECTIONS
Preheat 12 inch skillet over medium-high heat.
Season the fillets with salt and pepper.
Add ¼ cup oil to the pan.
Dredge fillets in the flour, shaking off the excess.
Fit fillets comfortably in skillet.
Cook until golden brown on both sides.
As the fillets finish remove to a platter.
Add more oil, if necessary, to cook remaining fillets.
Cook onions in the same oil over low heat until soft.
Add the vinegar and turn heat to medium-high, cooking and stirring until liquid is almost evaporated.
Stir in the wine, water, and raisins and simmer for 10 minutes.
Sprinkle bay leaves and pine nuts over the cooked fish; pour over the cooking liquid.
Cover with aluminum foil and marinate, refrigerated for 12 to 24 hours.
Bring to room temperature and serve.
Makes 8 servings.