Ingreidnets:
2 tbsp olive oil
2 1⁄4lb (1kg) cod fillet, cut into 4 portions
1 large onion, finely sliced
1 garlic clove, minced
1 1⁄4 cups fish stock
4 large ripe plum tomatoes, peeled, seeded, and chopped
1⁄2 cup white wine
2 tsp tomato paste
1⁄2 tsp sugar
2 tbsp chopped parsley
salt and freshly ground black pepper

method
1 Preheat the oven to 400°F (200°C). Heat the oil in the casserole over medium-high heat. Add the fish, skin side down, and cook, for 1 minute, or until the skin is crisp. Turn and cook for 1 minute longer. Using a slotted spatula, transfer to a plate.

2 Add the onions and garlic to the casserole and reduce the heat to medium. Cook, stirring frequently, for about 4 minutes, until softened. Add the stock, tomatoes, wine, and tomato paste and bring to a simmer. Simmer, stirring often, for 10–12 minutes.

3 Place the fish in the sauce and bake for 5–10 minutes, or until barely opaque. Transfer the fish to a platter and tent with aluminum foil to keep warm.

4 Cook the sauce over medium-high heat about 3 minutes, until reduced and thickened. Stir in half the parsley and season to taste with salt and pepper.

5 Divide the sauce among 4 dinner plates and place a piece of fish on top. Serve at once, sprinkled with the remaining parsley.

Cod in tomato sauce recipe