Other types of fish can be used instead, such as haddock, halibut or whiting. If fresh plum tomatoes are not available, you can use drained, canned plum tomatoes.
ingredients
serves: 4 - 6
2 tablespoons olive oil
1 medium onion
1 green pepper
6 plum tomatoes
1 clove garlic
1 lb 10 oz skinless cod fillet
1 1/2 lemons
A handful of fresh parsley
3 tablespoons dry white wine
3 tablespoons tomato puree
Salt and black pepper
method
1. Slowly heat the olive oil in a large, flameproof casserole. Peel the onion and slice it thinly Rinse, dry and deseed the pepper and slice into thin strips. Rinse, dry and slice the plum tomatoes.
2. Put the vegetables into the casserole, peel the garlic and crush it in. Cover and cook over a high heat for 6 - 8 minutes, shaking the casserole occasionally so that the vegetables do not stick.
3. Meanwhile, cut the cod fillet into 2 inch cubes and sprinkle them with the juice from the half lemon. Rinse, dry and finely chop the parsley and set it aside.
4. Stir the wine and tomato puree into the vegetables. Wash any wax from the whole lemon, cut it into very fine slices and arrange in a single layer on top.
5. Put the fish on top of the lemon slices. Season with salt and pepper and sprinkle with the parsley Reduce the heat to moderate, cover and simmer for 15 minutes; uncover for the last 5 minutes if the sauce seems too liquid. The fish is cooked when the flesh turns opaque and flakes easily
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more information
Serve with crusty bread or steamed rice, and a green salad with feta or soft goats cheese, and black olives.
