1 teaspoon vegetable oil
2 small onions, halved and thinly sliced
Two 16-oz. cans plum tomatoes, drained and finely chopped (reserve the liquid)
1/2 teaspoon grated orange zest
3 tablespoons of freshly-squeezed orange juice
2 tablespoons of sweet sherry
1/4 cup raisins
2 tablespoons balsamic vinegar
1 tablespoon honey
1/4 teaspoon ground cinnamon
2 teaspoons salt
Freshly ground black pepper
2 tablespoons toasted slivered almonds
Four 4-oz. cod fillets
2 tablespoons scallions, minced 

In a large nonstick skillet, heat the oil 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, 1/2 cup of the tomato liquid, orange zest, and juice, sherry, raisins, vinegar, honey, cinnamon, salt, and pepper to taste. Simmer for 25 minutes to allow the flavors to blend. Stir in the almonds. Place the cod fillets in the skillet and cover with the sauce. Simmer over low heat until cooked through, about 10 minutes. Carefully transfer the fillets to plates using a wide spatula. Spoon some of the sauce over the fish, sprinkle with the scallions, and serve immediately.