Roast Cod With Tomato Caper Crust

(serves 4)
4 boneless/skinless fresh cod fillets (or desalinated Norweigan salt cod)
2 medium onions, peeled and sliced
1/4 cup extra-virgin olive oil
4-5 Tesoro or plum tomatoes
3-4 cloves of garlic
2 Tbsp. of capers, rinsed
1/3 cup fresh parsley
2 tsp. dried Greek oregano
1/2 cup dry white wine
sea salt and fresh ground pepper to taste
1 cup cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
extra-virgin olive oil for finishing
Caper berries for garmish
Pre-heated 400F oven

1. Rinse your cod and pat dry. Lightly season your fillets with salt and pepper and stand for about 30 minutes. Meanwhile, add the olive oil (1/4 cup) and the sliced onions, some salt and pepper and sweat for 5-6 minutes or until just translucent. Remove from the heat and spread on the bottom on your baking sheet.
2. In a food processor, add the tomatoes, parsley, oregano, garlic, capers and wine and pulse until the mixture is blended but some pieces of tomato remain. Allow the mixture to marry for 30 minutes. Pre-heat your oven.
3. Place the cod on top of the onions on the baking tray. Spoon sauce over the fish and sprinkle with breadcrumbs.
4. Drizzle with extra-virgin olive oil and bake until the sauce has firmed up and the breadcrumb topping has formed a crisp, light-brown crust (approx. 30 minutes).
5. Remove from the oven, allow to cool before serving. Serve with green beans and roast potatoes.