Ingredients
1tbsp.cooking oil
1onion,chopped
1½tspfresh ginger,grated
1¾cupstomatoes in thick puree,canned crushed
¾tspsalt
2lbscod or scrod fillets,(cut to make 4 pcs)
¼tspfresh ground black pepper
¼cupcilantro or parsley,chopped
Preparation
In a large deep frying pan, heat the oil over moderately low heat.
Add the onion and cook for about 3 minutes, stirring occasionally, until starting to soften. Stir in the ginger; cook for 2 minutes longer, stirring.
Add the tomatoes and salt and bring to a simmer. Reduce the heat to low and cook, covered, for 10 minutes.
Add the fillets and black pepper to the pan and cook, covered, until just done, 10 to 12 minutes longer for 1-inch thick fillets.
Stir the cilantro into the sauce,
Serve the fish topped with the sauce,
