Cod with a Tomato and Red Pepper Sauce on a Bed of Parslied New Potatoes (serves 4)

White fish, be it cod, haddock or Chilean sea bass needs some kind of sauce to liven it up. This tomato and red pepper sauce does the trick nicely. It can also be served over pasta or diluted with broth to make a soup. I laid the fish on top of sliced new potatoes which I had sprinkled with parsley.

Pre-heat oven to 350 degrees F

4 pieces of haddock (about 5 oz. per person)

Juice of 1 lemon (reserve 1 tsp. to add to sauce)

2 tbsp. olive oil

1 medium onion – roughly diced

2 large cloves of garlic – grated

14 oz.can of tomatoes (San Marzano preferably)

1 red pepper – diced

10 oz. new potatoes – boiled

Parsley, for the potatoes – finely chopped

Place the fish on a piece of aluminum foil on a baking tray, pour over the lemon juice and 2 tbsp olive oil. Season with salt and freshly ground black pepper. Cook in oven for 25 minutes until cooked through.

Pour 1 tbsp. oil into a frying pan and when sizzling add the onion and let soften and brown slightly. Add the garlic and stir in well. After a couple of minutes pour in the tomatoes and add the diced pepper. Season with salt and freshly ground black pepper. Bring to a boil then simmer for 20 minutes. Pour in the lemon juice and puree in a food processor.


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