Tomato Crowned Cod Food

TOMATO & THYME COD

Steps:

• Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.
• Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.
• Simmer 5 mins, then slip 4 cod fillets into the sauce.
• Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

COD IN TOMATOES WITH WINE

Steps:

• Slice an 'X' in the bottom of each tomato. Bring a pot of water to a boil; boil tomatoes for 2 minutes. Remove with a slotted spoon and place in a bowl of iced water for 1 minute. Peel tomatoes, starting from the 'X' side; chop.
• Heat vegetable oil in a skillet over low heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add chile pepper and tomatoes; cook and stir until tomatoes begin reduce, 5 to 8 minutes. Pour in wine; cook over medium heat until wine reduces slightly, about 5 more minutes. Stir in salt, black pepper, basil, and parsley.
• Place cod loins into tomato mixture; cover and cook for 5 minutes. Turn cod and cook other side until fish flakes easily with a fork, 3 to 5 minutes. Add prawns; cover and cook until prawns are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Season with salt and black pepper.

TOMATO-CROWNED COD

Steps:

• Arrange fillets in single layer in lightly oiled baking dish.
• Sprinkle with lemon juice and pepper.
• Place tomato slices on fish.
• Sprinkle with green pepper and onion.
• Combine bread crumbs, basil and oil in bowl; spread bread crumb mixture evenly over tomatoes.
• Bake in preheated 350 degree oven for 18 to 20 minutes or until fish flakes when pierced with fork.

COD WITH LEEKS AND TOMATOES

Steps:

• Preheat the oven to 450°F. In a 9-by-13-inch baking dish, toss together the leeks, lemon zest, lemon juice, oil, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with foil, and bake until the leeks just begin to soften, 8 to 10 minutes.
• Remove the baking dish from the oven. Add the tomatoes, and toss to combine. Season both sides of the cod fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper; place on top of the vegetables.
• Cover the dish and bake until the fish is opaque throughout, 15 to 20 minutes. Serve immediately.
• Preparing the Leeks
• First cut away and discard the leek's root and dark-green leaves, then thinly slice the white and light-green parts crosswise into rounds. Wash the leek rounds well, as described on page 23. Drain on paper towels.

TOMATO-TOPPED COD

Steps:

• In a bowl, combine the water and lemon juice. Add fish; soak for 5 minutes. Drain and place fish in an 11x7-in. baking dish coated with cooking spray. Sprinkle with pepper. Layer with onion, tomatoes and green pepper. Combine the remaining ingredients; sprinkle over top. , Bake, uncovered, at 375° for 20-30 minutes or until fish flakes easily with a fork.

TOMATO CROWN FISH

Steps:

• Mix together the lemon juice and water and pour over the fish, which you've placed in a shallow, non-reactive (NOT aluminum) pan; marinate 20 minutes.
• While it marinates, slice the tomatoes and mince the green pepper and onion.
• Preheat the oven to 350°F.
• Drain the fish and place in a greased baking dish.
• Lay the sliced tomatoes over the fish; sprinkle the green pepper and onion over the tomato slices.
• In a small bowl, combine the bread crumbs, basil and oil; sprinkle over all.
• Bake in the preheated 350°F oven for 10 to 15 min; the fish should be white and flake easily.
• Variation: if pollock isn't available, use haddock, hake, cod, tilapia or flounder instead.