Tomatoes add sweetness to this Spanish dish.

Serves 4


2 tbsp olive oil

2 1/4lb cod fillet,pinboned,skinned,and cut into 4 pieces

1 large onion,finely sliced

1 garlic clove,grated or finely chopped

4 large plum tomatoes,skinned,seeded, and chopped

2 tsp tomato puree

1 tsp sugar

1 1/4 cup fish stock

1/2 dry white wine

2 tbsp chopped flat leaf parsley

salt and freshly ground black pepper

1.Preheat the oven to 400F. Heat th eoil in a flameproof casserole large enough to hold the cod in 1 layer. Fry the fish over medium-high heat for 1 minute,turn and cook for 1 minute more. Remove and set aside.

2. Add the onion and garlic to the casserole and fry over medium heat until softened. Add the tomatoes,tomato puree,sugar,stock,and wine,bring to a simmer, and cook for 10-12 minutes. Top with the fish and bake in the oven for 5 minutes. Lift out the cod,and keep warm.

3.Place the casserole over medium high heat and simmer the sauce until thickened. Stir in half the parsley and season. Divide the sauce between 4 warmed plates and place the fish on top. Serve sprinkled with the remaining parsley.

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