Serves 4
1-11/21b (450-700g) cod or haddock fillet
1 medium-sized onion
1 clove garlic
1 small green pepper
1 oz (25g) butter
1 X 14 oz (396g) tin peeled tomatoes
1 level teaspoon castor sugar pinch of dried mixed herbs salt and freshly milled pepper
Topping
1 oz (25g) butter
2 tablespoons soft white breadcrumbs
2 tablespoons grated hard cheese
Skin and cut the fish in 4 equal pieces. Place in a greased ovenproof dish. Peel and finely chop the onion and peel and crush the garlic to a puree with salt. Halve, deseed and finely chop the green pepper.
Melt the butter in a saucepan over low heat. Add the onion and garlic, cover with a pan lid, and cook for 5 minutes until the onion is soft and translucent. Add the tomatoes with juice, green pepper, sugar and herbs and season with salt and pepper. Bring to the boil, then lower the heat and simmer gently, covered, for 15 minutes. Pour the vegetable mixture over the fish.
Melt the butter for the topping in a saucepan over low heat and draw off the heat. Add the breadcrumbs and using a fork, toss to coat the crumbs, then stir in the grated cheese. Sprinkle the mixture over the fish. Cook in an oven heated to 400°F (200°C) or Gas no. 6 for 30 minutes, until the fish is tender and the topping is crisp and brown. Serve from the dish.