I was going to present this for Show Us Your Cookbooks hosted by YumSugar. A one off event - how cool is that? But august went by and I didn't write this post. Silly me. But nevermind, because the cod with tomatoes and onions I made from Aschenbrödels Küche (Cinderella's Kitchen) by Alice Vollenweider is worth writing about anyway. Alice Vollenweider is a food journalist well-known especially from her function as a "agony aunt" for cooking-related queries in the womens' magazine annabelle . Cinderella's kitchen is a collection of everyday dishes made from basic ingredients which won't break the bank. While the recipes are quite simple, the author insists that - just because they are simple - they require a lot of care and attention. The art of these dishes does not lie within exclusive and costly ingredients but the precise, careful and loving preparation. I like that.
Cod with tomatoes and onions
Recipe adapted from Aschenbrödels Küche by Alice Vollenweider
- 250g cod fillets
- salt, white pepper, lemon juice
- 1 large onion, cut into slices
- 2-3 tomatoes
- 1 tablespoons olive oil
- one glass dry white wine
- a pinch dried oregano
- some oil for greasing the baking dish
Preheat the oven to 180°. Heat the olive oil in a large non-stick frying pan. Gently fry the onion for about five minutes or until soft. Season lightly with salt and pepper. In the original recipe, the onions are not fried but placed on the fish raw but they'll remain quite crunchy this way and I like my onions soft. Cut the cod into thumb-sized pieces. Drizzle with lemon juice and season with salt and white pepper. Lightly oil the baking dish and place the cod in it. Cover with the onions and drizzle with the white wine. Cut the tomatoes into thick slices and lay them across the onions. Season with salt and pepper and the crumbled oregano. Seal the dish with kitchen foil and bake in the oven for about thirty minutes. Serve with boiled potatoes or crusty bread and a glass of well-chilled, light white wine.