Valencian cod fillets in spicy and creamy tomato sauce from the oven

Ingredients for 4 servings:

• 1.2 kg cod fillet(s) per person 300 – 400 g
• 6 onions
• 6 tomatoes or 1 large can of tomatoes
• 1 bunch of parsley
• 1 lemon(s)
• 1 bulb(s) garlic
• 1 handful of chervil
• 1 shot of dry white wine
• olive oil
• Herbs of Provence
• salt and pepper
• cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mediterranean

Dice the onion and sauté in olive oil. Dice fresh or canned tomatoes and chop the parsley. Add the diced tomatoes, parsley (reserve some for garnish), and chervil to the onions and sauté. Deglaze with white wine and reduce slightly. Season with Provençal herbs, salt, and pepper. Rinse the cod fillets, pat dry, and drizzle with lemon juice. Finely chop any number of garlic cloves, mix with salt and pepper, and crush well with the broad side of a knife or in a mortar. Rub the garlic all over both sides of the cod fillets. Place the seasoned cod fillets in an ovenproof dish, pour the tomato sauce over the fillets, cover the dish with aluminum foil, and place on the middle rack of the oven preheated to 225-250°C. After about 25-30 minutes, carefully stir the cream into the sauce, taking care not to damage the cod fillets. Garnish with some chopped parsley. Serve with fresh baguette, salad, or potatoes.