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
Meanwhile, skin the tomatoes by plunging them in a bowl of boiling water for a minute. Chop roughly
Add the garlic to the shallot and cook for a minute
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.
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
Cook for 15-20 minutes (depending on the thickness of the cod)
Garnish with torn basil leaves
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.
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