Ingredients:
1 lb fresh cod fillet, cut into 3 or 4 serving portions
Olive oil to drizzle
Salt and pepper
For the tomato topping:
2 Tbsp olive oil
4 garlic cloves, finely sliced
2 laurel or bay leaves
12 cherry tomatoes halved
2 Tbsp fino sherry
2 Tbsp sherry vinegar
Salt and pepper
Parsley (optional garnish)
Preparation:
In a baking sheet, drizzle olive oil to coat and place cod on top. Season with salt and pepper. Bake in the oven for 5 minutes at 375 degrees F (190 degrees C) or until cooked through and springy to the touch.
Meanwhile, add olive oil to a sauté pan over medium heat and sauté garlic and laurel/bay leaf, until garlic is pale golden. Add cherry tomatoes, fino and the vinegar, salt and pepper to taste, and cook for 5 minutes over strong heat and then take off the heat.
Serve the cherry tomatoes and sauce on over the fish.
Garnish with chopped parsley if desired.
Serves 3 or 4 (smaller portions)
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