1. Plump sultanas in 1/2 cup of white wine. 2. Dip fish fillets in egg white, then coat with nuts and refrigerate while preparing the sauce. 3. Begin preparing the sauce by heating olive oil in a large skillet. Add diced onion and fennel and saute until softened and onions have begun to caramelize just slightly. Then add mushrooms, garlic paste, and thyme. Salt lightly to draw out the juices and add pepper to taste. Once mushrooms have cooked down, add remainder of wine, orange juice, orange zest, olives, capers, pine nuts and sultanas including the wine in which they had been soaking. Continue to simmer to allow all the flavors to marry. 4. In another skillet, heat about 1 inch of oil until hot enough for frying and gently slide in the fillets. Cook a few minutes on one side, then gently turn and cook a few minutes more. Remove and drain on a paper towel. 5. For plating, spoon a generous amount of sauce onto a plate and top with the fillet. ---------------------------------------------------------------------------
Nutrition
Ingredients
