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Two fillets of tomato & thyme cod in a bowl

Tomato & thyme cod

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A star rating of 4.5 out of 5.324 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Ready in 20 minutes and low fat, this fish dish is great for a Monday night when you'd rather be on the sofa than in the kitchen

  • Easily doubled
  • Easily halved
  • Freezable (If the fish was not previously frozen)
Nutrition: per serving
HighlightNutrientUnit
kcal172
fat4g
saturates1g
carbs7g
sugars6g
fibre1g
protein27g
low insalt1.11g
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Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 400g can chopped tomatoes
  • 1 heaped tsp light soft brown sugar
  • few sprigs thyme, leaves stripped
  • 1 tbsp soy sauce
  • 4 cod fillets, or another white flaky fish, such as pollock

Method

  • STEP 1

    Heat 1 tbsp olive oil in a frying pan, add 1 chopped onion, then fry for 5-8 mins until lightly browned.

  • STEP 2

    Stir in a 400g can chopped tomatoes, 1 heaped tsp light soft brown sugar, the leaves from a few sprigs of thyme and 1 tbsp soy sauce, then bring to the boil.

  • STEP 3

    Simmer 5 mins, then slip 4 cod fillets into the sauce.

  • STEP 4

    Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

RECIPE TIPS
MAKE AHEAD
The sauce for this dish can be made up to a day ahead. Simply cool and chill until ready to reheat.

Goes well with

Recipe from Good Food magazine, April 2008

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A star rating of 4.5 out of 5.324 ratings
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