Garlic Crusted Cod with Roasted Tomato Sauce

• ¼ cup olive oil
• 1 pound plum tomatoes cut
• ½ small onion
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• ½ cup Pinio Grigio
• 1 bag broken La Panzanella Garlic Croccantini
• ½ cup cilantro
• 4 – 7-8 oz filets of cod

1. Preheat oven to 450 degrees F. Lightly brush baking sheet with olive oil and arrange tomato and onion slices and drizzle with olive oil, salt and pepper. Roast 20 min.
2. Transfer roasted vegetables to blender, add balsamic vinegar, 1 Croccantini, 1/2 cup Pino Grigio and puree until smooth. Reserve sauce and keep warm.
3. In another blender, combine Croccantini and cilantro salt and pepper and process until finely chopped and place in a shallow dish. Coat each filet of cod with olive oil. Dredge each piece of fish in crumb mixture.
4. Arrange on a lightly oiled baking dish. Roast until cooked through (7-10 min.)
5. Serve cod on a bed of sauce. Enjoy!