Baked Cod with Tomatoes Recipe
Ingredients
| 10 ml / 2 tsp olive oil | ||
| Onion | 2 , chopped | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 450 g / 1 lb tomatoes, peeled, seeded and chopped | ||
| 5 ml / 1 tsp tomato puree | ||
| 60 ml / 4 tbsp dry white wine | ||
| 60 ml / 4 tbsp chopped flat leaf parsley | ||
| 4 cod cutlets | ||
| 30 ml / 2 tbsp dried breadcrumbs | ||
| Black pepper salt | 1 To taste | |
| New potatoes and green salad, to serve | ||
Directions
1. Preheat the oven to 190°C/375°F/ Gas 5. Heat the oil in a pan and fry the onion for about 5 minutes. Add the garlic, tomatoes, tomato puree, wine and seasoning.
2. Bring the sauce just to the boil, then reduce the heat slightly and cook, uncovered, for 15-20 minutes until thick. Stir in the parsley.
3. Grease an ovenproof dish, put in the cod cutlets and spoon an equal quantity of the tomato sauce on to each. Sprinkle the dried breadcrumbs over the top.
4. Bake for 20-30 minutes, basting the fish occasionally with the sauce, until the fish is tender and cooked through, and the breadcrumbs are golden and crisp. Serve hot with new potatoes and a green salad.
2. Bring the sauce just to the boil, then reduce the heat slightly and cook, uncovered, for 15-20 minutes until thick. Stir in the parsley.
3. Grease an ovenproof dish, put in the cod cutlets and spoon an equal quantity of the tomato sauce on to each. Sprinkle the dried breadcrumbs over the top.
4. Bake for 20-30 minutes, basting the fish occasionally with the sauce, until the fish is tender and cooked through, and the breadcrumbs are golden and crisp. Serve hot with new potatoes and a green salad.
Chef
