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Sfogi in saor is a traditional dish originating from Veneto. The dish is made with a technique called in saor, where fish or seafood is marinated in a mixture of onions, pine nuts, raisins, olive oil, white wine, and vinegar. Although sardines are the most common choice for saor, in this case the technique is used on sole (sfogi) fish. The sole is fried and macerated for at least 24 hours in a marinade of browned onions, olive oil, vinegar or white wine, pine nuts, and raisins. It's recommended to take the dish out of the fridge a few hours before serving so that it reaches room temperature. Sfogi in saor is typically served as an appetizer.