Baked cod with tomatoes







Cook Time

55-60 Min


  • vegetable oil for greasing
  • 2 teaspoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 450g/1lb canned chopped plum tomatoes, drained
  • 1 teaspoon tomato purée
  • 4 tablespoons dry white wine
  • 4 tablespoons chopped fresh flat-leaf parsley
  • 4 cod cutlets
  • 2 tablespoons dried breadcrumbs
  • salt and freshly ground black pepper
  • Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease a large baking dish.
  • Heat the oil in a frying pan, and sauté the onion for about 5 minutes. Add the garlic, tomatoes, tomato purée and wine. Season with salt and pepper.
  • 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.
  • Put the cod cutlets in the prepared baking dish, and spoon an equal quantity of the tomato mixture onto each. Sprinkle the breadcrumbs over the top. Bake in the oven 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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