- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 1/2 teaspoons grated fresh ginger
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3/4 teaspoon salt
- 4 (8 ounce) fillets cod or scrod
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup chopped cilantro or parsley
- In a large deep frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ginger; cook, stirring, 2 minutes longer. 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.