1 onion, finely chopped
1 clove garlic, crushed
a little olive oil
1 (57 g) 2 oz) can concentrated tomato puree (paste)
2/3 cup (150 ml) 1/4 pint fish stock
6 green and 6 black olives, stoned (seeded)
2 tablespoons dry sherry
salt and freshly ground black pepper
4 cod steaks
a few olives and Watercress (salad cress) sprigs to garnish
1 clove garlic, crushed
a little olive oil
1 (57 g) 2 oz) can concentrated tomato puree (paste)
2/3 cup (150 ml) 1/4 pint fish stock
6 green and 6 black olives, stoned (seeded)
2 tablespoons dry sherry
salt and freshly ground black pepper
4 cod steaks
a few olives and Watercress (salad cress) sprigs to garnish
method
1. Gently cook the onion and garlic in a little olive oil until transparent, but do not brown.
2. Add the tomato puree, fish stock, olives, sherry and season to taste.
3. Arrange the cod steaks in a lightly greased ovenproof dish, and pour the sauce over and around them.
4. Bake in a moderate oven (180c, 350f, gas 4) for 20 to 25 minutes, then garnish with olives and watercress and serve immediately.
2. Add the tomato puree, fish stock, olives, sherry and season to taste.
3. Arrange the cod steaks in a lightly greased ovenproof dish, and pour the sauce over and around them.
4. Bake in a moderate oven (180c, 350f, gas 4) for 20 to 25 minutes, then garnish with olives and watercress and serve immediately.
serving amount
serves 4
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