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Baked Cod With Tomatoes

The crisp, sunny taste of fresh tomatoes is the essence of this dish. As with any tomato recipe the quality of the fruit is paramount. If good tomatoes cannot be obtained, a simple tomato sauce may be used, but the recipe will not retain the freshness that brings it to life.

Image of Baked Cod With Tomatoes
Ingredients

Oil for greasing
500 g ripe tomatoes
2 tablespoons olive oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 teaspoon dried oregano
Salt and black pepper to taste
800 g cod fillet (or fillets)
2 eggs, hard-boiled, chopped
Handful of chopped fresh parsley to garnish

Details

Serves: 4


Method

Preheat the oven to 180C, gas mark 4. Grease a 20 x 30 cm gratin dish with oil. To peel the tomatoes, make a small incision in the skin of each one, then plunge them into boiling water for 1 minute. Lift them out of the hot water using a slotted spoon and plunge them into cold water immediately. Allow them to sit in the cold water for approximately 1 minute, then remove. The skins should now come away from the flesh easily. Roughly chop the peeled tomatoes.

Heat 2 tablespoons of olive oil in a saucepan over medium heat and soften the onion and garlic in the oil. Once translucent, not brown, add the tomatoes, then the bay leaf and dried oregano. Season with salt and pepper to taste. Slowly bring the mixture to a boil and allow to simmer for no more than 5 minutes, so the tomatoes are not reduced to a pulp, but remain fairly chunky.

Cut the cod fillet or fillets into suitable sizes for individual portions, each weighing roughly 200g. Place these in the oiled gratin dish and season with salt and pepper.

Pour the hot tomato stew over the pieces of cod and bake in the preheated oven for 15-20 minutes, until the fish is tender and the sauce is bubbling. Garnish with chopped hard-boiled eggs and chopped fresh parsley and serve with boiled new potatoes and a green salad.

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