Great for entertaining 'cause you make it a day ahead!.

 1 ¼ c extra virgin olive oil
 2 lbs cod, filleted
 salt & pepper to taste
 ½  - 1 c  flour
 1 red onion, cut in rings or ½ rings
 ¼ c  pine nuts
 1 ½ c  red wine vinegar

Garnish items:
 4 T chopped chives – set aside to use as garnish when served

 2 celery stalks - sliced paper thin with a vegetable peeler 

Hint: do celery a day ahead & store in ice water in refrigerator until ready to serve.
 
Capers – an optional garnish
 

 Directions:
1)     Cut the cod into serving sizes & season with salt & pepper

2)     Prepare 3 layers of paper towel on top of a cookie sheet to cool the cod on

3)     Heat 1 c olive oil

4)     Dredge cod in flour & fry until LIGHTLY golden brown, about 2-3 minutes per side.  DRAIN on the prepared paper towel and allow to cool.

5)     In a medium fry pan, heat ¼ c olive oil.  Add onion & cook until soft

6)     Then add the pine nuts and cook 3 more minutes.

7)     Add the sugar & red wine vinegar and bring to a boil.   Then simmer for 5 minutes.  Remove from heat & cool.

8)     Put cod in a glass baking pan. Top with the sweet & sour mixture.

9)     Refrigerate for 24 hours.

10)   One (1) hour before serving remove from refrigerator.

11)   To serve – put a serving of cod on the plate, top with some of the marinated onions & pine nuts, chopped chives, and celery strips.

12)   Put the capers on the table for guests to add on top.

Serve with seasoned baked potato rings and a mixed green salad with a creamy dressing or your favorite coleslaw and crunchy breadsticks.

Enjoy!
Recipe courtesy of HollysHints.com
 

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