Baked cod with tomato and basil September 1, 2012 by Fiona Maclean Baked cod with tomato and basil Print recipe Print with all photos Print with main photo Print text only Serves 1 Prep time 5 minutes Cook time 30 minutes Total time 35 minutes asdasdasdasd Lunch, Main Dish Misc Pre-preparable, Serve Hot Ingredients 1 Medium Cod fillet 1 Shallot (finely chopped) 1 clove Garlic (finely chopped) 4 Medium Ripe tomatoes 1 handful Fresh basil leaves 1 drizzle Olive oil 1 dash Balsamic Vinegar Directions Step 1 Put the chopped shallot in a heavy bottomed pan with a drizzle of olive oil and cook over a medium heat for 6-8 minutes, till it softens and goes translucent Step 2 Meanwhile, skin the tomatoes by plunging them in a bowl of boiling water for a minute. Chop roughly Step 3 Add the garlic to the shallot and cook for a minute Step 4 Add in the chopped tomatoes and a dash of balsamic vinegar. Cook over a low heat stirring occasionally for 15 minutes or so till it is reduced down and thick. Add salt and pepper to taste. Step 5 Heat the oven to 180c and put the cod, skin side down in a small ovenproof dish. Season with salt and pepper, then top with a spoonful of the tomato mix Step 6 Cook for 15-20 minutes (depending on the thickness of the cod) Step 7 Garnish with torn basil leaves Note This makes enough tomato sauce for 3 or 4 servings, but the sauce keeps well and can be used with pasta for a quick lunch.