Fish fillets with sweet and sour onions
- Heat a large saucepan, add 2 tablespoons olive oil and onions and cook over a medium-low heat for 10 minutes, until softened but not coloured, stirring regularly. Add vinegar, wine and bay leaves and simmer for 5 minutes. Season with salt and pepper and place in a bowl to cool.
- Season flour with salt and pepper. Dust fish fillets lightly with seasoned flour. Heat a nonstick frying pan, add a film of oil and cook fish fillets for 2 to 3 minutes on each side (depending on thickness of fish) until golden brown.
- Remove to a serving platter. Spoon over onions and scatter with capers. Cover and leave to marinate for 2 hours or overnight in the fridge. Bring to room temperature to serve.