1/3 c. + 3/4 c. olive oil
2 lbs. haddock
2 lg. onions, cut into rings
4 lg. carrots, coarsely grated
1 c. white wine vinegar
2 lg. bay leaves, crumbled
2 tsp. garlic, finely chopped
2 tsp. salt
1/4 tsp. crushed dried hot red pepper
1/4 tsp. freshly ground black pepper

Saute fish fillets for 4 to 5 minutes each side in 1/3 cup olive oil in heavy skillet. When golden, transfer to paper towels to drain. In a clean skillet, heat 3/4 cup olive oil; add onion rings. Saute 5 minutes until soft and transparent, but not brown. Add carrots and rest of ingredients. Cook for 5 minutes longer, stirring occasionally. Taste for seasoning.

Spread some of the marinade in glass serving dish. Top with fish. Repeat with marinade and fish. Spread remaining marinade over top. Cover tightly. Refrigerate for 1 to 2 days. Serve as hors d'oeuvre, appetizer, or main course. Great for white wine tasting!