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 (kind of chopped)
Tbsp of olive oil
2oz of sturdy cheddar cheese (grated)
part tsp sugar
Salt/freshly ground black pepper
Heat the olive oil in a large, deep (that is very important – see below) pan and add the chopped garlic to sweat down, stirring neatly with a picket spoon for a minute or two, wary that the garlic does now not begin to brown. Add the chopped tomatoes, season neatly with salt and freshly ground black pepper and bring up to a simmer. This is where the deep pan becomes very important as you will have to now not cover with a lid and in a shallow pan, the inevitable splashes make an unpleasant mess of the cooker or hob!
After kind of an hour, having stirred your sauce every so often, it should have turn into thick and velvety. Add the coriander and the sugar at this stage and stir through neatly. Remove your pan from the heat and put your oven immediately to preheat to 200 ranges.
Take an oval shaped, ovenproof dish and carefully spoon partially your sauce mixture. Lay your cod fillet gently on top, then use the rest sauce to cover the fish completely. Place the dish into your oven and prepare dinner dinner for roughly 35-40 minutes. Remove your dish carefully and sprinkle your grated cheese liberally over the kind of the fish. Place once more throughout the oven for 4/5 minutes until the cheeses has completely melted and begins to bubble. Serve instantly with boiled new potatoes and/or decided on vegetables.
Article Source Link by means of Gordon Hamilton