Instructions: Remove membranes and any dark red portions from the fillets. Slice the fish in 1/2-inch thick medallions. Sprinkle with salt and pepper, then dredge medallions in flour. Shake off excess flour.

In a large nonreactive skillet, heat vegetable oil and fry fish in batches, turning once, until lightly browned and cooked through, about 4 minutes. Drain on paper towels.

In a second skillet, saute onions in olive oil until pale golden but not browned. Add rosemary, bay leaves, salt and pepper to taste as onions cook, about 12 minutes over moderate heat. Add vinegar, wine, and stock. Let simmer for 10 minutes.

In a walled serving dish, arrange medallions in 2 layers, distributing half of the onion mixture over each layer. Allow fish to marinate at least 2 hours and serve warm at room temperature.

This recipe yields 4 servings.

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