- 1/4 cup extra virgin olive oil
- 1 red onion, finely chopped
- 2 stalks celery
- 1/4 cup pine nuts
- 1/4 cup currants
- 2 teaspoons honey
- 2 tablespoons red wine vinegar
- 4 white fish fillets
Heat a little oil in a frying pan and gently cook red onion and celery until just tender, increase heat and toss pine nuts in the pan allowing to colour to golden. Add currants and continue to mix and then stir through honey and red wine vinegar. Add a little extra oil and season with salt, set aside.
Dust fish fillets with flour seasoned with salt. Heat a little oil in a frying pan and cook fish in batches over a moderate heat for several minutes on both sides until golden and just cooked through. Drain on kitchen papper.
Serve fish with celery mixture alongside.