Seafood - Andrea's Baked Halibut with Almonds

Non-stick veg oil spray
1/2 cup yellow cornmeal
1/4 t salt, pinch pepper
4 5-6 ounce halibut fillets (fletan)
1/4 cup butter
1/2 cup golden raisins (or half and half with dried cranberries or cherries)
1/4 cup dry white wine
1/2 cup chopped toasted almonds
2 T fresh lemon juice
2 T chopped Italian parsley

Preheat oven to 400 F; spray baking sheet with non-stick Whisk cornmeal with s & p in small bowl. Dredge fillets in cornmeal and place on prepared sheet. Bake until opaque in center, 10-13 minutes. Meanwhile, melt butter in small saucepan over med heat; add raisins and wine and bring to boil. REduce heat, simmer 5 mins to soften raisins. Add almonds, lemon juice, and parsley. Place fish on platter and spoon sauce over.

Andrea: She added corn and some grated shallots to the sauce which ended up more like a compote than a sauce. Thanks, Andrea!