Place cod in a shallow dish; pour 1 cup wine over fish. Sprinkle with salt, dill weed, and 1/2 teaspoon pepper. Let stand at room temperature 30 minutes. Combine remaining wine and raisins; let stand while fish marinates.
Heat oil in a large skillet over medium-high heat, add onion, and sauté 6 minutes. Add garlic, and sauté 1 minute. Add tomatoes, soaked raisins and liquid, capers, and remaining 1/4 teaspoon pepper to skillet. Cook 6 to 8 minutes or until most of the liquid has evaporated, stirring occasionally.
Pour off wine from shallow dish; spoon tomato mixture over fish. Sprinkle with feta. Bake 20 minutes or until fish flakes with a fork. Serve with pan juices.