Roasted Cod with Tomatoes, Fume Blanc, Raisins, and Feta |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
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.
|
|