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

Ingredients

• 4 teaspoons capers rinsed drained
• 1.5 pounds cod fillet white firm
• 0.5 cup feta cheese crumbled
• 2 tablespoons dill weed fresh chopped
• 2 large garlic cloves minced
• 0.3 cup golden raisins 
• 0.8 teaspoon ground pepper white divided
• 0.3 teaspoon kosher salt 
• 1.3 cups fumè blanc divided
• 0.3 cup olive oil extra-virgin
• 1 pound plum tomatoes diced seeded
• 1  onion red vertically sliced

Equipment

• frying pan
• oven

Directions

1. Place cod in a shallow dish; pour 1 cup wine over fish.
2. Sprinkle with salt, dill weed, and 1/2 teaspoon pepper.
3. Let stand at room temperature 30 minutes.
4. Combine remaining wine and raisins; let stand while fish marinates.
5. Heat oil in a large skillet over medium-high heat, add onion, and saut 6 minutes.
6. Add garlic, and saut 1 minute.
7. 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.
8. Pour off wine from shallow dish; spoon tomato mixture over fish.
9. Sprinkle with feta.
10. Bake 20 minutes or until fish flakes with a fork.
11. Serve with pan juices.