18 cipollini onions, trimmed and peeled
1/2 cup golden raisins
1 cup dry white wine
1/2 cup flour
Salt and freshly ground black pepper
2 pounds fluke fillets, in 6 pieces
4 tablespoons extra virgin olive oil
2 tablespoons pine nuts
1 tablespoon capers
1 tablespoon white wine vinegar
1 teaspoon sugar
Flat-leaf parsley for garnish
Place onions in saucepan, cover with water and simmer 10 minutes. Drain. Meanwhile place raisins in a bowl, cover with 1/4 cup wine and set aside. Season flour with salt and pepper. Dust fish with flour.
Heat oil in a large skillet. Add fish, sauté over medium-high heat, turning once, until golden and cooked through, about 10 minutes. Transfer fish to a warm platter.
Add onions and pine nuts to skillet and sauté until lightly browned. Scatter around fish. Add raisins, all the wine, capers, vinegar and sugar. Cook over low heat until sauce has thickened slightly. Season with salt and pepper and spoon over fish. Allow to cool to room temperature. Serve garnished with parsley, or refrigerate, then bring to room temperature before serving.