Tomatoes add sweetness to this Spanish dish.
Serves 4
INGREDIENTS
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.