- 570 g (1¼ lb.) cod fillets, skin removed
- 15 ripe Italian tomatoes
- 1 medium onion, minced
- 10 ml (2 tsp.) butter
- 15 ml (1 tbsp.) garlic, minced
- 30 ml (2 tbsp.) parsley, chopped
- 250 ml (1 cup) white wine
- 15 ml (1 tbsp.) fresh oregano, chopped
- Salt and freshly ground black pepper
- 30 ml (2 tbsp.) extra-virgin olive oil
- 1 lemon, cut in wedges
- Preheat the oven to 175°C (350°F).
- Boil water in a pot. Make an X with a knife in the non-stem end of each tomato and drop them into the boiling water. Bring the water back to a boil and cook for about 1 minute. Remove the tomatoes from the pot and cool under cold running water. Peel the tomatoes, then half them crosswise. Squeeze them to remove the seeds. Cut the flesh into 1 cm dice. Set aside.
- Butter an ovenproof dish. Scatter the diced tomato, onion, garlic, parsley and wine over the bottom of the dish.
- Remove the bones from the cod fillets with a fish-bone tweezer (or regular tweezers). Season the fillets, then place them over the mixture in the dish and cover with aluminum foil.
- Bake for 12 to 15 minutes or until the fish flakes easily. Reduce the oven temperature to 80°C (180°F). Using a spatula, gently remove the cod fillets from the dish and place them in another ovenproof dish. Keep warm.
- Pour the cooking juices into a saucepan and reduce over high heat until the consistency of a sauce. Correct the seasoning if necessary.
- Place the fillets in a dish and top with the sauce, then drizzle with olive oil and sprinkle with chopped oregano. Garnish with lemon wedges.
- Serve immediately with steamed potatoes and a vegetable of your choice.