Cod with Tomato and Laverbread sauce
PBFC
2
5 minutes
10 minutes
Seaweed
Lunch or Dinner
Suitable for a laid back summer lunch or hearty winter warmer. Serve with new potatoes and seasonal vegetables or even rice.
Ingredients
- 2 cod fillet steaks
- 3 sundried tomatoes, chopped
- 2 cloves of garlic, minced
- 1-2 red chillies depending on taste, deseeded and finely chopped
- 100ml water
- 1 medium onion, diced
- Olive oil
- 1 tin chopped tomatoes
- 1 tsp sugar
- 2 tsp tomato purée
- 2 tbsp laverbread
- Salt and pepper
Directions
Heat some olive oil in a large, shallow, lidded pan and fry the onion until soft.
Add the garlic, chilli and sundried tomatoes and cook for 1 minute.
Add the water, tinned tomatoes, sugar, laverbread and tomato purée and heat until bubbling.
Add the cod and cook for 6-8 minutes depending on the size of the steaks, until the flesh flakes easily.
Serve with vegetables, potatoes or rice of your choice.
For the love of the sea
