Cod with Pizzaiola Sauce
Ingredients
Main Ingredients
2 Tbsp: Basil, Dried
1 Tbsp: Parsley, Fresh Leaf
1 Tbsp: Parsley, Dried
1 Whole: Chilli, Red (Fresh)
125 g: Olive, Fresh Black
400 g: Tomato, Plum (Tinned)
2 Tbsp: Tomato, Puree Double Concentrate
25 g: Butter, Unsalted
350 g: Cod, Fillet
50 g: Flour, White Plain
2 Whole: Onion, Brown (Fresh)
2 Whole: Pepper, Red (Fresh)
2 Whole: Garlic, Clove (Fresh)
300 ml: Stock, Vegetable Stock (Knorr)
1 Tsp: Oregano, Dried
1 Pinch: Sugar, White Caster
4 Tbsp: Lemon, Juice
1 Tbsp: Oil, Extra Virgin Olive Oil
Method
Coat the cod with flour, melt the butter in a frying pan, add the parsley and the cod. Cook over a moderate heat for 10 mins or until the fish is cooked through and flaky.
Heat the oil in a sauce pan and fry the onion and garlic until soft but not brown. Add the remaining ingredients. Bring to the boil and cook over a high heat for 10 minutes to concentrate the flavours and slightly reduce the liquid.
Cook gently for another 30 minutes.
Either serve now with the chunky vegetables or puree in a food processor and serve.