- 1 tablespoon cooking oil, 1 onion, chopped, 1 1/2 teaspoons grated fresh ginger, 1 3/4 cups canned crushed tomatoes in thick puree, 3/4 teaspoon salt
- 2 pounds cod or scrod fillets, cut to make 4 pieces, 1/4 teaspoon fresh-ground black pepper, 1/4 cup chopped cilantro or parsley
- In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.
- Add the fillets and black pepper to the pyan and cook, covered, until just done, 10 to 12 minutes longer for 1-inch thick fillets. Stir the cilantro into the sauce. Serve the fish topped with the sauce.
This is a recipe by food & wine. It turned out nicely and took about 25 minutes to prepare. I enjoyed the light flakiness of the fish and the zestiness of the tomato sauce.
If I were going to make any changes to the recipe, then I would add wine to the sauce and garnish with a bit of parmesan cheese.
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Lots of love and light!