By Gordon
Hamilton
Ingredients:
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
Method:
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.
The article
Baked Cod in Tomato and Coriander Sauce was Submitted by Gordon
Hamilton through Articles.GetACoder.com
network. Here's the additional information: http://www.squidoo.com/healthycookingrecipes/
