I LOVE this, and do it all the time. its super tasty, light and healthy. Serve with good bread or rice.
Sauce for 4 (Just add as much cod as you wish)
Cod fillet – sprinkle with salt and pepper, olive oil and lemon juice while you make the sauce
Heat the olive oil in a pan over a medium heat and add the onion with a pinch of salt, cook gently for 10 mins or so. Add garlic, thyme and bay leaves and cook for a further 5 mins.
Add wine, sherry vinegar, and stock and carry on cooking till reduced slightly – this is important as will deepen the flavour.
Add tomatoes, salt, pepper and a large pinch of sugar.
Add cod and cover with sauce. Place lid on pan and cook for about 5 – 10 mins. The fish should be firm to touch and slightly flakey.
Serve straight away on a bed of spinach – the sauce will wilt the spinach and become part of the dish as you eat. dollop the mayo/aioli and basil oil on top.
I would suggest to make your own mayo, which is very easy, or you can buy good quality mayo from the likes of Waitrose.
To make the basil oil simply blitz fresh basil with a clove of garlic and oil in the processor.
- Cod fillet
- Olive oil
- 1 large onion, peeled and thinly sliced
- 4 garlic cloves thinly sliced
- few sprigs of thyme
- 2 bay leaves
- Chilli if you wish - thinly sliced
- Glass of white wine
- Glass of stock
- tbsp sherry vinegar
- 2 x tins chopped toms
- Mayo or Aioli
- basil oil