Cod with tomato sauce from the oven

Ingredients for 2 servings:

• 250 g cod fillet(s)
• 1 lemon(s)
• 50 ml olive oil
• 4 small tomatoes
• 1 m.-sized onion(s)
• 2 pinches of garlic salt
• 50 ml white wine
• ½ tbsp butter
• 2 pinches of white pepper
• 1 tsp salt
• 80 g Kritharaki (rice-shaped noodles)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

with kritharaki as a side dish

First, carefully check the fresh cod fillets for any bones and remove them with tweezers if necessary. Then, wash the fillets thoroughly under running water and pat dry. Place the cod in a baking dish, drizzle with lemon juice and a little olive oil, and let it marinate for a while in the refrigerator. In the meantime, score the tomatoes crosswise and blanch them briefly in boiling water. Rinse with cold water, peel off the skin, and remove the stem ends. Dice the tomatoes. Peel and dice the onions, and season with garlic salt. Heat the remaining olive oil in a saucepan and sauté the onions until translucent. Deglaze with the wine and reduce slightly. Add the tomato pieces and season with salt and pepper to taste. Bring to a boil once, then simmer gently on low heat for about 30 minutes. Preheat the oven to 180°C fan/convection oven (200°C top/bottom heat). Season the cod with salt and pepper and pour the tomato sauce over it. Sprinkle with a few knobs of butter and cook the fish on the middle rack of the oven for about 15-20 minutes. Meanwhile, cook the kritharaki according to the package instructions and drain. Serve with the cod and kritharaki.