700-900g (1 1/2 - 2 lb) cod fillets (steaks)
1 large onion
1 clove garlic
45 ml (3 tbls) olive oil
30 ml (2 tbls) lemon juice
1 tsp (5 ml) paprika
2 tsp (10 ml) tomato puree (paste)
sea salt
freshly ground black pepper
4 large tomatoes
30 ml (2 tbls) chopped parsley
1 large onion
1 clove garlic
45 ml (3 tbls) olive oil
30 ml (2 tbls) lemon juice
1 tsp (5 ml) paprika
2 tsp (10 ml) tomato puree (paste)
sea salt
freshly ground black pepper
4 large tomatoes
30 ml (2 tbls) chopped parsley
method
1. Skin the fish and cut it into four portions.
2. Finely chop the onion and crush the garlic.
3. Mix the oil, lemon juice, tomato paste and seasonings together in a large, shallow dish. Mix in the onion and garlic.
4. Place the pieces of cod in the marinade and leave them for 2 hours at room temperature, turning them several times.
5. Heat the oven to gas mark 3 / 170°C (325°F).
6. Scald, skin and roughly chop the tomatoes and put them on top of the pieces of cod.
7. Put the dish, uncovered, into the oven for 45 minutes.
8. Sprinkle the parsley over the top and serve immediately from the dish.
2. Finely chop the onion and crush the garlic.
3. Mix the oil, lemon juice, tomato paste and seasonings together in a large, shallow dish. Mix in the onion and garlic.
4. Place the pieces of cod in the marinade and leave them for 2 hours at room temperature, turning them several times.
5. Heat the oven to gas mark 3 / 170°C (325°F).
6. Scald, skin and roughly chop the tomatoes and put them on top of the pieces of cod.
7. Put the dish, uncovered, into the oven for 45 minutes.
8. Sprinkle the parsley over the top and serve immediately from the dish.
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