Roasted Cod With Tomatoes, Fumé Blanc, Raisins, And Feta

• 1 1/2 pounds cod fillet or other firm white fish
• 1 1/3 cups Fume 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

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 saute 6 minutes. Add garlic, and saute 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.

cod fillet, coarse sea salt, dill weed, ground white pepper, golden raisins, extravirgin olive oil, red onion, garlic, tomatoes, capers, feta cheese

Taken from www.myrecipes.com/recipe/roasted-cod-with-tomatoes-fum-blanc-raisins-feta (may not work)