Ling Cod with Ginger-Tomato Sauce

4 servings

4 shallots, peeled and thinly sliced
¾ cup dry white wine
¾ cup bottled clam juice
1 tablespoon low-sodium soy sauce
¼ cup peeled and slivered gingerroot
½ teaspoon cornstarch dissolved in 1 teaspoon water
8 cherry tomatoes, quartered
1 teaspoon sesame oil
2 green onions, peeled and thinly sliced
Freshly ground black pepper to taste
1 1/3 pounds ling cod fillet, cut into 4 serving pieces
1/8 teaspoon salt

1. In a medium pan combine the shallots and wine. Bring to a boil and continue boiling until reduced by about two-thirds. Add the clam juice, soy sauce and ginger; reduce by about half.

2. Whisk in the dissolved cornstarch and cook until slightly thickened. Add the tomatoes, sesame oil and green onions, reserving some for garnish. Cook 1 minute. Season with pepper and keep warm.

3. Place the fish on a baking pan and sprinkle lightly with salt and pepper. Bake in a preheated 450 degree oven 12 minutes per inch of thickness, or until cooked through.

4. Spoon the sauce over the fish and garnish with a little of the reserved green onion.