Constance
Master Chef
This recipe uses some of those zucchini you have coming on in your garden:
Greek Style Baked Cod
Olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1/4 pint (150ml) white wine
4 large tomatoes, skinned and chopped
8 oz (225g) courgettes, sliced (zucchini)
black olives - pitted and chopped (optional)
1 tbspn tomato puree
1 tspn marjoram
4 cod steaks
Oven Gas Mark 5, 375F or 190C
Heat some oil in a pan and fry the onion and garlic until softened.
Add the wine, tomatoes, courgettes, tomato puree (black olives if you're using them) and marjoram and simmer for about 15 minutes until the sauce is thickened.
Place the cod steaks in a buttered ovenproof dish and pour the sauce over.
Bake in the oven for about 30 minutes until the cod is cooked.
Greek Style Baked Cod
Olive oil
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1/4 pint (150ml) white wine
4 large tomatoes, skinned and chopped
8 oz (225g) courgettes, sliced (zucchini)
black olives - pitted and chopped (optional)
1 tbspn tomato puree
1 tspn marjoram
4 cod steaks
Oven Gas Mark 5, 375F or 190C
Heat some oil in a pan and fry the onion and garlic until softened.
Add the wine, tomatoes, courgettes, tomato puree (black olives if you're using them) and marjoram and simmer for about 15 minutes until the sauce is thickened.
Place the cod steaks in a buttered ovenproof dish and pour the sauce over.
Bake in the oven for about 30 minutes until the cod is cooked.