|Cooked cod||18 Ounce (500 Gram)|
|Olive oil||1 Tablespoon (15 Milliliter)|
|Butter||1 1⁄4 Ounce (30 Gram)|
|Garlic||1 Clove (5 gm), finely chopped|
|Double cream||15 Milliliter (1 Tablespoon)|
1. Preheat the oven to 200°C (400°F; gas mark 6).
2. Bring some water to the boil. Plunge the tomatoes in the water for 10 seconds. Peel them and remove the seeds. Heat the oil in a frying pan over a low heat, add the tomatoes and mash with a fork. Season and simmer for about 20 minutes.
3. Peel the potatoes and cook them in salted water for 20 minutes. Flake the fish into a bowl, add the potatoes and mash together with a fork. Add the beaten eggs and fold in the cream. Season to taste.
4. Butter a deep ovenproof dish. Pour in the ingredients and bake for 20 minutes. Add the garlic to the tomato sauce and serve it with the cod loaf.