Recipe - Oven-Baked Cod With Tomatoes

1 pound Cod/ perch or turbot fillets
One half cup Olive oil; divided
1 cn Plum tomatoes (14 1/2oz)
; undrained and
Coarsely chopped
1 md Onion; cut or sliced up
1 cl Garlic; minced
2 tablespoon Minced fresh parsley
1 tablespoon Minced fresh tarragon
Salt
Freshly ground black pepper

Recipe by: St. Louis PostDispatch 3/3/97 Preheat oven to 350 degrees.
Rinse fish under cold water; pat dry on paper towels. Place fish in a
13by9inch baking dish oiled with some of the olive oil. Put tomatoes,
onion and garlic over fish. Sprinkle with parsley, tarragon, and salt and
pepper to taste. Drizzle remaining oil over fillets. Bake, uncovered, until
fish almost flakes easily, about 20 minutes. Yield: 4 servings. Here is an
easy recipe using cod, adapted from the Chicago Tribune Cookbook. NOTE:
Made this 4/18/97. I was out of canned tomatoes so I cut or sliced up 3 medium
sized, very ripe fresh tomatoes. Also, I only had .89 lb. of cod. I had to
bake this for about 40 minutes, the last 20 @ 400 degrees. I think it may
have been because I had so much density on top of the fish, with the cut or sliced up
tomatoes and not much fluid since they weren't canned. It is a very good
recipe. f.j.

Sent to me by "Jack C. Elvis" jackelvis@moonlink.net so I could check
them out for formatting errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997