Venetian Pesce in Carpione

By Margi Lenga Kahn


  • 1- pound piece boneless, skinless cod, medium thickness
  • 1/2 tsp. sea salt
  • Approximately 1/4 cup matzo cake flour
  • 1/2 cup extra virgin olive oil, divided
  • 2 medium onions, peeled and cut into sixteenths
  • 1 carrot, scraped and minced
  • 1 celery stalk, trimmed of leaves, and minced
  • 1/2 tbsp. minced fresh sage or thyme
  • 2 tbsp. pine nuts
  • 2 tbsp. dark raisins
  • 1/2 tsp sea salt
  • 1/8 tsp. freshly ground black pepper
  • 1/2 cup white wine vinegar


  1. Place matzo cake flour on a flat plate. Rinse fish and slice into small cutlets. Sprinkle fish with salt and dip both sides in flour.
  2. Heat 1/4 cup of the olive oil over medium-high heat in a large frying pan.  Sauté fish in hot oil for 2 minutes per side. Using a spatula, carefully transfer fish cutlets to a large plate.  Set aside.
  3. Heat remaining 1/4 cup olive oil in same pan over medium heat and sauté onion, carrot, and celery for 3 to 4 minutes, or until translucent.  Add minced sage, pine nuts, raisins, salt, pepper and vinegar. Reduce heat low and simmer uncovered for 10 to 12 minutes.
  4. Spread a third of the onion mixture over the bottom of a 9×12 inch glass-baking dish. Gently lay the reserved fish cutlets over the onion mixture. Spoon remaining onion mixture over fish. Set aside and cool.
  5. Cover dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight. Serve fish at room temperature, garnished with onion mixture.

Makes 4 to 6 servings.