Redfish with warm vegetables in marinade

2_07207 REDFISH with WARM MARINATED VEGETABLES INGREDIENTS for 4 people: 600 g of fillet of redfish, 5 tablespoons olive oil, 400 g of red onion, celery sticks, 4 200 g carrots, 1/2 tablespoon of sugar, a cup of white wine, 1/2 cup of white vinegar, 40 g 40 g of raisins, pine nuts5, Bay leaves, pepper, salt Peel the onions, wash them, dry them and cut them into very thin slices.

You can break the slices with your hands to form rings.

In a saucepan heat the 3 tablespoons oil, without smoking it.

Insaporitevi onion rings a minute by mixing with a wooden spoon (do not have to become a lot of gold).

Fill the saucepan the wine, vinegar, sugar, a pinch of salt and a glass of water.

Cook over low heat and pan discovered 10 minutes remove any filaments and hard bases to the coast of celery.

Scrape and check the carrots.

Wash carrots and celery, reduce it asottili gills.

Add the vegetables to the pan of onions, add the Bay leaves, wash and continue cooking for 15 m.

Add raisins and pine nuts, Cook 5 m again.

Clean, wash and cut the fillets of redfish, remove with tweezers the remaining bones.

Pass the blade of a knife over the fillets, skin side to remove the scales.

Wash them and dry them well with a paper towel.

Cut them into pieces of approximately 2 cm, possibly with a diamond shape using scissors.

Pour the remaining oil into the Pan and cook without smoking it.

Bake pieces of redfish, salted and peppered them, 3 minutes on each side, begin from the skinless and voltateli with the help of a shovel.

Lift the pieces with the scoop, place on paper towel.

Arrange the pieces of redfish in a slightly concave dish, pour over the hot marinade, remove bay leaf.

Let it rest for 20 minutes at room temperature.

Served by decorating the plate with the remaining Bay leaves, washed and dried.