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
2 tsp olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 pound tomatoes, peeled, seeded and chopped
1 tsp tomato puree
4 tbsp dry white wine
4 tbsp chopped flat leaf parsley
4 cod cutlets
2 tbsp dried breadcrumbs
salt and black pepper
new potatoes and green salad, to serve
method
1. Preheat the oven to 190°C/375°F/. 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.
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more information
For extra speed, use a 14 ounce can of chopped tomatoes in place of the fresh tomatoes and 1 - 2 tsp ready-minced garlic in place of the garlic cloves.
