Recipes
Date posted: 24/09/2024
Ingredients
| Salted butter | 40g |
| Extra virgin olive oil | 30ml |
| Lea and Perrins Worcestershire sauce | 5ml |
| Old Bay seasoning | 6g |
| Cod loin skinless and boneless | 4 pieces |
| White/green celery | 10g |
| Garlic | 15g |
| Mixed capsicum peppers | 3g |
| Flat leaf parsley | 3g |
| Fresh thyme | 5g |
| Beef tomatoes | 1.5kg |
| White onions | 40g |
Method
- Cut a small cross in the base of each tomato and place in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Transfer to a bowl of iced water. Stand for 1 minute. Drain. Peel and chop the tomatoes.
- Heat the oil in a frying pan over a medium heat. Add the onion, capsicum and celery. Cook, stirring, for 10 minutes or until softened. Add garlic, seasoning and thyme. Cook for 30 seconds or until fragrant. Add tomatoes and Worcestershire sauce. Bring to a simmer. Season. Reduce heat to low. Cook for 50 minutes or until thickened. Stir in parsley.
- Meanwhile, preheat the oven to 200°C/400°F fan-forced. Line a large baking tray with baking paper. Place the fish fillets skin-side down on a prepared tray. Brush the fish generously with butter. Sprinkle with seasoning, pressing lightly to secure.
- Bake for 25 minutes or until the seasoning has darkened and the fish is cooked through. Transfer to a serving plate. Serve with parsley and sauce.