Friday - - RECIPE CARDS -

Prep time 20 mins Cook­ing time 25 mins Serves 4

Oil, for greas­ing 2 tbsp olive oil 1 large onion, peeled and chopped 2 gar­lic cloves, peeled and chopped 500g ripe toma­toes, blanched, peeled and chopped 1 bay leaf 1 tsp dried oregano 4 x 200g cod fil­lets 2 eggs, hard-boiled and chopped Hand­ful of chopped fresh pars­ley, to gar­nish


1 Pre­heat the oven to 180°C. Grease a 20x30cm gratin dish with oil.

2 Heat the olive oil in a pan over medium heat and soften the onion and gar­lic. Once translu­cent, not brown, add the toma­toes, bay leaf and oregano.

3 Sea­son then slowly bring to a boil and sim­mer for no more than 5 min­utes, so the toma­toes re­main fairly chunky.

4 Mean­while, place the cod fil­lets in the gratin dish and sea­son with salt and pep­per.

5 Pour the hot tomato stew over the cod and bake in the oven for 15-20 min­utes, un­til the fish is ten­der and the sauce is bub­bling.

6 Gar­nish with the eggs and pars­ley and serve with boiled new pota­toes and salad.

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