Venetian-Style Blue Cod


  • 1/2 cup all-purpose flour
  • 1/2 cup olive oil
  • 6 100g pieces of blue cod fillet
  • Salt to taste
  • 1/3 cup raisins
  • 2 large onions, thinly sliced
  • 110ml white wine vinegar vinegar
  • 1 Tbsp sugar
  • 1/3 cup fresh toasted Pinoli pine nuts
  • 1 Tbsp chopped curly leaf parsley


Soak the raisins in warm water. Let stand 20 minutes, then drain.

Heat ¼ cup of oil in a medium pan. Add onions and sauté over medium heat until transparent. Increase heat, add the vinegar, bring to a boil and cook about 1 minute, stirring constantly then set aside.

Dust the blue cod in flour.

Heat 1/4 cup oil in a large pan, add the blue cod, and cook over medium heat 2 to 3 minutes on each side or until golden. Drain on paper towels, and season with salt.

Add sugar, raisins and pine nuts to the onions. Cook 1 minute longer, then arrange the blue cod in a single layer in a large shallow dish. Spoon on the onion sauce, sprinkle with parsley. Cover dish, and let rest 10 minutes. Place the prawns onto a plate to serve. This is ideally served at room temperature.