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

Yield Makes 4 servings


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.