Baked Cod Portuguese

Name: Baked Cod Portuguese
Ingredients: 3 ounces unsalted butter; 2 lbs cod fish fillets, skin on, cut into 4 pieces; 1 large onion, cut into quarters and sliced finely; 4 plum tomatoes, skinned, seeded and chopped; 4 sun-dried tomatoes packed in oil, drained and finely chopped; 1 1/4 cups fish stock; 1/2 cup white wine; 2 tablespoons fresh parsley, chopped; salt & freshly ground black pepper; parsley, to garnish

10 ingredients

9 steps

Ingredients

3 ounces unsalted butter
2 lbs cod fish fillets, skin on, cut into 4 pieces
1 large onion, cut into quarters and sliced finely
4 plum tomatoes, skinned, seeded and chopped
4 sun-dried tomatoes packed in oil, drained and finely chopped
1 1/4 cups fish stock
1/2 cup white wine
2 tablespoons fresh parsley, chopped
salt & freshly ground black pepper
parsley, to garnish

Directions

1

Melt half the butter in a shallow flameproof casserole dish that is big enough to hold all the pieces of cod in a single layer.
2

Fry the cod, skin-side down, for 1 minute, until crisp and golden. Carefully remove from the dish and set aside.
3

Add the onion to the dish and fry gently for 5 minutes, until softened.
4

Add the plum tomatoes, sun-dried tomatoes, stock and white wine. Bring to the boil and simmer for 10 minutes, until slightly reduced and thickened.
5

Preheat the oven to 400°F.
6

Place the cod skin-side up on top of the onion and tomato mixture, transfer the casserole dish to the oven and bake for 5-6 minutes - less if the pieces of cod are thin.
7

Remove from the oven and lift the cod out on to a warm plate. Return the dish to the stove over a high heat, add the remaining butter and reduce by boiling rapidly for about 4 minutes, stirring now and then, to make a really thick sauce.
8

Stir in the parsley, season with salt and pepper and cook for 30 seconds more.
9

Spoon the sauce on to four warm plates, put the cod on top and garnish with parsley sprigs and serve.