Baked Seafood in Tomato Sauce with Cuvee Klimt

Ingredients:

2 pounds boneless fish fillets: Cod, halibut, striped bass or mahi mahi– I used Cod and Jumbo Shrimp
Salt and freshly ground pepper
Juice of 2 large lemons
Lemon wedges
2 tablespoons extra virgin olive oil
2 onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced
2 cans diced tomatoes with juice
¼ teaspoon sugar
1 ½ teaspoons sweet paprika
1 ½ teaspoons dried oregano
¼ tsp chili powder
¼ tsp Italian Seasoning
2 tablespoons tomato paste dissolved in 1/4 cup water
½ cup dry red wine - I used the Cuvee Klimt
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)
Capers
Rice OR Pasta – whatever you want to serve the fish over

Directions:

Pat the fish dry and shrimp if you are also using, and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 20 - 30 minutes while you prepare the remaining ingredients.
Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet - one that you can also add to the oven (I used a large Cast Iton Skillet) and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, chili powder, oregano, Italian seasoning and dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and add the fish. Sprinkle on the remaining parsley. (if you do not have an oven proof skillet, after the sauce is done, pour over the fish in a oven proof baking dish)
Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. IF you are adding Shrimp, do not add it to the pan until after 10 minutes before the rest of the fish is done, otherwise the shrimp will overcook.
Serve hot over rice or pasta, top with capers with a lemon wedge on the side

Baked Seafood in Tomato Sauce with Cuvee Klimt

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