Baked Cod with Tomatoes: Sandi's Recipe of the Week - August 30

Presents

Sandi's "Recipe Of The Week"
August 30 - September 5, 2003

"Baked Cod with Tomatoes"

Baked Cod with Tomatoes

Recipe Source:
The Ultimate Fat-Free Cookbook
from Whitecap Books

Serving Size: Makes 4 servings

Amount	Ingredient
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.
Per serving: 151 calories; 1.5 g fat; 2.42 g fiber; 55.2 mg cholesterol.

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