Thursday, May 22, 2008

Delicious Baked Cod with Tomatos, Coriander

Thick skinless cod loin fillet

2 tins of chopped tomatoes in tomato juice

6 garlic cloves (finely chopped)

Handful of coriander, known as cilantro in USA (roughly chopped)

Tbsp of olive oil

2oz of strong cheddar cheese (grated)

1/2 tsp sugar

Salt/freshly ground black pepper

Baked cod and fresh green beans

Heat the olive oil in a large, deep (this is important - see below) pan and add the chopped garlic to sweat down, stirring well with a wooden spoon for a minute or two, careful that the garlic doesn't begin to brown. Add the chopped tomatoes, season well with salt and freshly ground black pepper and bring up to a simmer. This is where the deep pan becomes important as you shouldn't cover with a lid and in a shallow pan, the inevitable splashes make an unsightly mess of the cooker or hob!
After approximately an hour, having stirred your sauce occasionally, it should have become thick and velvety. Add the coriander and the sugar at this stage and stir through well. Remove your pan from the heat and put your oven on to preheat to 200 degrees.
Take an oval shaped, ovenproof dish and carefully spoon in half your sauce mixture. Lay your cod fillet gently on top, then use the remaining sauce to cover the fish completely. Place the dish into your oven and cook for about 35-40 minutes. Remove your dish carefully and sprinkle your grated cheese liberally over the form of the fish. Place back in the oven for 4/5 minutes until the cheeses has fully melted and begins to bubble. Serve immediately with boiled new potatoes and/or chosen vegetables.