Garlic Crusted Cod With Roasted Tomato Sauce

• 4 - 7-8 oz filets of cod
• 1/4 cup tablespoons of olive oil
• 1 pound plum tomatoes cut into 1/4 slices
• 1/2 small onion cut into 1/4 slices
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• 1/2 cup Pino Grigio
• 1 bag broken La Panzanella garlic croccantini
• 1/2 cup cilantro

1. Preheat oven to 450 degrees F
2. Lightly brush baking sheet with olive oil and arrange tomato and onion slices in one layer drizzle with olive oil, salt and pepper. Roast for 20 minutes
3. Transfer to blender, and add balsamic vinegar, 1 garlic croccantini, and 1/2 cup Pino Grigio and puree until smooth. Taste and add salt and pepper to taste and reserve sauce and keep warm.
4. In a blender, combine garlic Croccantini and cilantro and process until finely chopped and place in a shallow dish.
5. Coat each filet of cod with olive oil.
6. Dredge each piece of fish in the herb crumb mixture and top with salt and pepper.
7. Arrange on a lightly oiled bakeng dish and roast until just cooded through and browned (7-10 minutes)
8. Serve cod on a bed of sauce.

filets of cod, ubc, tomatoes, onion, balsamic vinegar, salt, grigio, garlic, cilantro

Taken from www.epicurious.com/recipes/member/views/garlic-crusted-cod-with-roasted-tomato-sauce-1240240 (may not work)