1 teaspoon olive oil
2 small onions, halved and thinly sliced
Two cans (28 ounces) plum tomatoes, drained (liquid reserved) and finely chopped
½ teaspoon grated orange zest
3 tablespoons fresh orange juice
2 tablespoons sweet red wine
¼ cup raisins
2 tablespoons balsamic vinegar
1 tablespoon honey
½ teaspoon ground cinnamon
2 teaspoons salt
Freshly ground black pepper
2 tablespoons toasted silvered almonds
6 4-ounce cod fillets, or sole fillets
2 tablespoons minced scallions

Heat the olive oil in a large non-stick skillet over medium heat. Add the onions and turn the heat to medium-low. Cook until the onions are completely wilted and browned, about 10 minutes. Add the tomatoes, ½ cup of the reserved tomato liquid, orange zest and juice, sherry, raisins, vinegar, honey, cinnamon, salt, and pepper to taste. Simmer for 25 minutes.

Stir in the almonds. Place the cod fillets in the skillet and cover with the sauce. Simmer over low heat until just cooked through, about 10 minutes. Carefully transfer the fillets to platter using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions, and serve immediately.