BAKED COD WITH TOMATOES
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.