I’m trying to eat more fish, at least once a week. It’s tasty, easy to cook, healthy and what’s even better; it lends itself to versatility. You can be as creative as you want with toppings, crusts and sauces.

I just wish it wasn’t so darn expensive. At least in the Netherlands it is. So, I tend to play it safe when cooking fish. But there’s one combination that’s simply divine; cod and tomato. You can never go wrong with this!

I grew weary of the skillet baked cod with white sauce, so I loaded it with a tomato salsa type of topping this time and simply put it in the oven so the salsa would heat through as well.

It was fabulous! Summery almost. Very basic, pure flavors.

Ingredients:

1 1/2 pound cod
1/3 can diced tomatoes (14oz)
3 tomatoes
1 small red onion
3 tbsp extra virgin olive oil
freshly cracked black pepper
handful fresh basil
1 tbsp red (or white) wine vinegar
tiny drop balsamic
sea salt or kosher salt

Directions:

Such simple ingredients. Coarsely chop half the onion and add it to a food processor.

Grate the garlic in there. Don’t add whole cloves because chances are you’ll be biting down on a big chunk of garlic. Not cool.

Pour in the oil and about 1/3 of the diced tomatoes.

Add the red wine vinegar (or white wine vinegar), the balsamic (though this is optional) and a good pinch of salt and pepper.

Add fresh basil. It just needs a bit of fresh basil.

Blitz for about 30 seconds.

I finely minced the remaining onion and the tomatoes and added them to the flavored puree.

Lightly oil a baking tray and place the cod (or tilapia) in there.

Season the fish (don’t skimp!) and top it with a generous amount of tomato salsa.

Put it in a preheated oven and bake the fish at 350F˚ (175C˚) for 20 to 25 minutes. Depending on the thickness of the fish, of course.

As soon as it comes out of the oven drizzle a little extra EVOO on top and garnish with finely chopped basil.

Serve with skillet or oven baked potatoes and a nice crispy green salad.