Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           virgin olive oil
   2      pounds        fillet of sole
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           seasoned flour
   4      tablespoons   extra-virgin olive oil
   1                    spanish onion -- chopped 1/2" dice
     1/2  cup           currants
   2      tablespoons   sugar
     1/4  cup           pine nuts
   1 1/2  cups          red wine vinegar

Preparation:

Heat oil to 375 degrees in a deep saucepan. Season sole fillets with salt and pepper. Dredge fillets in seasoned flour and fry in hot oil until golden-brown. Remove and drain on paper towels. In a 12- to 14-inch sauté pan, heat extra-virgin oil over medium heat. Add onions and cook until softened and just light-brown, 10 to 12 minutes. Add currants, sugar, pine nuts and vinegar and bring to boil. Cook 5 to 6 minutes until currants are soft and allow to cool. When all ingredients are cool, choose an earthenware dish that just fits the fried fillets, slightly overlapping. Top with sweet and sour mixture and refrigerate for 24 hours. Serve at room temperature. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D14)