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Click picture to enlarge
A truly quick recipe, especially if the tomato sauce is made in advance. Any chunky white
fish can be substituted for the cod, unsmoked haddock or pollock work very well.
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KEY POINTS
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Preparation Time: |
20 mins |
Cooking Time: |
30 minutes |
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How Difficult |
Medium |
Freeze? |
No |
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Servings |
Four |
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INGREDIENTS
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Metric |
Imperial |
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4 cod fillets, each approx 200g |
4 cod fillets, each approx 7oz |
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Can chopped tomatoes 400g |
Can chopped tomatoes 14oz |
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1 onion |
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2 tablespoons olive oil |
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1 garlic clove |
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1 tablespoon of lemon juice |
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½
level teaspoon sugar |
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1 teaspoon dried basil or 1 handful fresh
basil |
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2 dashes of Worcester Sauce (vegetarian versions are available) |
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Salt and pepper
to taste |
Our Ingredients Above
We used cod for this recipe but any chunky, white fish can be used.
Preparation Before Cooking
Skin the cod if necessary (click here for
instructions).
Peel and chop the onion finely.
Peel and chop the garlic.
Kitchen Equipment
1 large frying pan with a lid
CLICK ANY PICTURE BELOW TO ENLARGE IT
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Heat the olive oil in a frying pan on a medium heat, add the chopped onions and fry for about 7
minutes until they begin to turn golden brown. Stir frequently to ensure they are evenly cooked.
Turn the heat to low and add the remaining ingredients (except the fish). Cover the pan and cook for 30 minutes. Add
water if the sauce becomes dry. |
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Gently add the cod fillets to the tomato sauce,
cover it and let it simmer for around 8 minutes until it flakes readily. Turn the heat up to
medium for the last minute Serve immediately on warm plates. We added French beans fried
in butter as a vegetable. Boiled new potatoes also goes well. |
MORE FISH RECIPES
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