Baked Cod With Tomatoes -

Baked Cod With Tomatoes

For the very best flavour, use firm sun-ripened tomatoes for the sauce and make sure it is fairly thick before spooning it over the cod.

Ingredients

10ml/2 tsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
450g/1lb tomatoes, peeled, seeded and chopped
5ml/1 tsp tomato purée
60ml/4 tbsp dry white wine
60ml/4 tbsp chopped flat leaf parsley
4 cod cutlets
30ml/2 tbsp dried breadcrumbs
Salt and black pepper
New potatoes and green salad, to serve

Details

Serves: 4

Method

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 purée, wine and seasoning.

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.

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.

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.

COOK'S TIP:- For extra speed, use a 400g/14oz can of chopped tomatoes in place of the fresh tomatoes and 5-10ml/1-2 tsp ready-minced garlic in place of the garlic cloves.

NUTRITION NOTES Per portion:- Energy 151Kcals/647kj, Fat 1.5g, Saturated Fat 0.2g, Cholesterol 55.2mg, Fibre 2.42g

Related food category:

• Fish and Seafood