Baked Cod Fillets in Tomato-Wine Sauce
The Complete Book of American Fish and Shellfish Cookery, 1984
|45 minutes — 4 Servings||Print RecipeEmail Recipe|
Preheat the oven to 425°F. Wipe fillets with damp toweling and cut into serving pieces. Put chopped vegetables in a buttered baking dish, arrange fish slices on top, pour wine over, and dot with 2 tablespoons of the butter. Bake, uncovered, allowing 10 minutes per inch thickness of fish.
Remove cooked cod to a heatproof platter, cover, and keep warm. Pour juice from baking dish into a saucepan and boil it down until reduced to half the original amount. Blend tomato paste, flour, salt and pepper, and 2 more tablespoons of the butter; mix into reduced juices and cook, stirring, until sauce oils and the thickens, then pour over cod. Mix crumbs with the remaining 2 tablespoons butter melted, sprinkle them over the top, and slide the platter under the broiler to brown. Serve at once.
Ocean perch fillets may also be used.