4 or 5 cod fillets or steaks
1 oz butter
1 medium onion, sliced
2 cloves of garlic, crushed
400g can of chopped tomatoes
¼ pt (1 cup) dry white wine
Salt and pepper to taste
2 tablespoons chopped fresh parsley
What you will need
A frying pan large that can be covered or wide lidded pan big enough for the servings of fish to be cooked in one piece
Heat the frying pan on a low to medium, add the butter then onions and fry the onion until transparent.
Raise heat to medium and add the garlic, tomatoes and wine and season with salt and pepper.
Bring to the boil and immediately simmer very gently for at least 10 minutes or until required (the longer it cooks, the better it tastes). At this point you can cool this freeze it then take it out when needed another day bring to simmer point and add then go to the next step.
About 10 minutes before serving time lay the fish on top of the mixture, sprinkle some of the parsley between the pieces of fish, cover the pan and poach gently until the fish is cooked; about 10 minutes.
Place the cod on the plates and sprinkle with the remaining parsley.
Serve the cod with crusty bread, small new potatoes and peas or whatever seasonal vegetable is available.