2 teaspoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
1 pound tomatoes, peeled, seeded and chopped
1 teaspoon tomato paste
4 tablespoons dry white wine
4 tablespoons chopped flat leaf parsley
4 cod steaks
2 tablespoons dried bread crumbs
Salt
Black pepper

Preparation Instructions:

1. Preheat the oven to 375 degrees. Heat the oil in a pan and fry the onion for about 5 minutes. Add the garlic, tomatoes, tomato paste, wine and seasoning.

2. Bring the sauce just to a boil, then reduce the heat slightly and cook, uncovered, for 15 - 20 minutes, until thick. Stir in the parsley.

3. Grease an ovenproof dish, put in the cod cutlets and spoon an equal amount of the tomato sauce onto each. Sprinkle the dried bread crumbs over the top.

4. Bake for 20 - 30 minutes, basting the fish occasionally with the sauce, until the fish is tender and cooked through, and the bread crumbs are golden and crisp. Serve hot with new potatoes and a green salad.

Cook's Tips: For extra speed, use a 14 ounce can of chopped tomatoes in place of the fresh tomatoes and 1 - 2 teaspoons prepared minced garlic in place of the garlic cloves. For the very best flavor, use firm sun-ripened tomatoes for the sauce and make sure it is fairly thick before spooning it over the cod.