Roasted Cod with Tomatoes, Fumé Blanc, Raisins, and Feta

Coastal Living
Makes 4 servings


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1 1/2 pounds cod fillet or other firm white fish
1 1/3 cups Fumé Blanc, divided
1/4 teaspoon coarse sea salt or kosher salt
2 tablespoons chopped fresh dill weed
3/4 teaspoon ground white pepper, divided
1/3 cup golden raisins
1/4 cup extra-virgin olive oil
1 red onion, vertically sliced
2 large garlic cloves, minced
1 pound plum tomatoes, seeded and diced
4 teaspoons capers, rinsed and drained
1/2 cup crumbled feta cheese


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.

Created date

November 2005