This recipe is perfect as an original starter, or served as a main with extra side dishes. The red onions are caramelised with Italian white balsamic vinegar and flavoured with a Mediterranean touch of capers. It sounds very fancy, but it’s actually dead easy and quick to make. Any white fish fillet works wonders for this recipe.
Slice the onion, sauté in a pan with evoo for a few minutes, then add sugar and vinegar. Cook on medium flame for about five minutes, then rinse the capers and add. Cook for another few minutes or until the texture is nice and caramel like. Season the fish with salt and pepper than cover with a little flour. Cook in hot evoo for 3 minutes per side. Serve over the sweet and sour sauce.