|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce (1 Can Of 16 Ounce)|
|Tomato paste||1 Tablespoon|
|Halved stuffed olives||1⁄3 Cup (5.33 tbs)|
|Freshly ground black pepper||To Taste|
|Cod steaks||1 Pound|
|Lemon||1⁄2 , juiced (For Garnish)|
|Chopped hazelnuts||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
Melt the butter in a pan and saute the onion and garlic until soft.
Add the flour and continue to cook for 1 minute.
Stir in the tomatoes and the tomato puree (paste).
Bring to the boil, stirring, then add the olives and salt and pepper.
Place the cod steaks in a greased shallow ovenproof dish.
Sprinkle with the lemon juice and salt and pepper.
Pour the tomato sauce over the fish.
Cover with foil and cook in a preheated moderate oven (180Â°C/350Â°F, Gas Mark 4) for 25 minutes.
Serve garnished with the hazelnuts and parsley.
Cooking time: 30 minutes