Baked Cod & Tomato Sauce

How to make Baked Cod and Tomato Sauce.

INGREDIENTS: Serves 2

  • 2 cod fillets
  • Olive oil
  • 1 medium onion – diced
  • 1 medium heat green chilli – deseeded and finely chopped
  • 2 garlic cloves – finely chopped
  • 1 tablespoon tomato puree
  • 2 teaspoons Pimentón de la Vera – Picante (hot)
  • 2 teaspoons Pimentón de la Vera – Dulce (sweet)
  • pinch of salt and black pepper
  • 170g jar drained weight, of chargrilled peppers in oil (well drained from the oil)  and sliced
  • 1 and a half tablespoons sherry or red wine vinegar
  • 2 teaspoons sugar
  • approx 200ml water
  • a few black olives – pitted
  • a pinch of dried red chilli flakes

INSTRUCTIONS:

Cooking the sauce:

  1. Heat up a little olive oil in a frying pan and add the diced onion.
  2. Cook over a low heat allowing the onions to soften but not browned.
  3. It will take about 15 minutes but you will need to stir them from time to time.
  4. Add in the chilli and garlic and allow it to cook for about 5 minutes before adding the tomato puree.
  5. Cook for a further minute or so otherwise tomato puree will taste bitter.
  6. Now add the hot and the sweet paprika along with a pinch of salt and pepper.
  7. Add the tin of tomatoes including their juice.
  8. Add the peppers.
  9. Add the sherry or red wine vinegar along with the sugar and stir well.
  10. Add the water a little at a time, until the sauce is a nice consistency.
  11. Add the olives and cook until the sauce is nice and hot.
  12. Have a taste and add adjust the seasoning.
  13. You can also add a pinch of dried red chilli flakes if you like things spicier.

Cooking the cod:

  1. Preheat oven to 220°C (200°C fan) mark 7.
  2. Get yourself a dish just big enough to hold the fish and the sauce.
  3. Make sure the sauce is piping hot before adding it to the dish otherwise the fish will not cook properly and the whole dish will be cold.
  4. Put the cod into the sauce but don´t cover it.
  5. Drizzle the fish with a tiny amount of olive oil.
  6. Bake uncovered on the middle shelf of your preheated oven for about 12 minutes, or until the fish is opaque and flakes when pressed.
  7. Serve straight away with boiled potatoes or whatever you fancy!
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