|Butter||1 Teaspoon (Nut Of Butter)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1 Pinch|
|Peeled tomatoes||12 Ounce|
|Tarragon vinegar||1 Tablespoon|
Season cod cutlets with salt and pepper and lay them in a well buttered shallow fireproof dish.
Add the chopped onion and the crushed garlic, roughly chopped parsley and sprig of thyme, covering all with the chopped, peeled tomatoes.
Moisten with tarragon vinegar and water, cook in a moderate oven (375° F.€”Gas Mark 4) for 30 minutes.
Arrange the cutlets in a serving dish, reduce the cooking liquor by rapid boiling, taste for seasoning, add a few bits of butter and pour over the fish.