You may also like
Categories:Viewed: 12 - Published at: 8 years ago
Ingredients
- 1 3/4 pounds potatoes medium-sized, scrubbed
- 1 tablespoon sunflower oil
- 1 onion peeled and chopped
- 1 garlic clove peeled and chopped
- 1 celery stalk chopped
- 1 1/3 pounds tomato quartered, deseeded and diced
- 1/2 tablespoon sugar
- 1 tablespoon fresh thyme leaves plus extra sprigs to garnish
- 1 tablespoon worcestershire sauce
- 3 tablespoons butter
- 4 cod fillets each about 5 oz
Method
- Cook the whole potatoes in a pot of boiling water for about 20 mins. Meanwhile, heat the oil in a frying pan and fry the onion, garlic and celery over a medium heat for 5 mins. Add the tomatoes, sugar, thyme and Worcestershire sauce to the pan and bring to a boil. Reduce the heat and simmer for 10 mins. Season with salt and freshly ground black pepper.
- Heat the butter in a separate frying pan. Drain the potatoes then peel and dice. Add to the pan and fry for 10-15 mins, turning frequently until pale golden. Push the potatoes to the edges of the pan and add the cod fillets. Cover and cook over a gentle heat for about 10 mins until the fish flakes easily. Season to taste.
- Serve the cod and potatoes on the tomato sauce, garnished with thyme sprigs.
