Whole Baked Sweet And Sour Murray Cod
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 20 minutes (concurrent)
Serves 2 people
- 1 Murray cod (around 500g/1.1lbs), gutted and cleaned by fishmonger
- 2 cloves garlic, peeled and sliced in half
- 2-4 tablespoons oil for roasting and frying
- 2 Spanish onions, peeled and sliced into half moons
- 150g/5ozs. cherry tomatoes, halved
- 100ml/3.5ozs. cup water
- 60g/2ozs. sugar
- 60g/2ozs tomato sauce (ketchup)
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon white vinegar
- 1/2 tablespoon chilli garlic sauce
- 3/4 teaspoons salt
- 1 stick green onion, sliced
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Brush the fish with 2 tablespoons of oil and stuff with the garlic cloves and bake for 20 minutes.
Step 2 - While it is baking, make the sauce. Heat 2 tablespoons oil in a frying pan on medium heat and then add the onions. Saute for 5 minutes or so until starting to become soft. Add the tomatoes and saute for 5 minutes.
Step 3 - While it is cooking, mix the water, sugar, tomato sauce, Worcestershire sauce, vinegar, chilli sauce and salt in a jug. Once the tomatoes have softened and broken down add the sauce ingredients and simmer on a medium high heat, reducing it until it is a thick, spoonable sauce (around 10 minutes).
Step 4 - Place the fish on a serving platter and spoon the sauce over it. Sprinkle with green onions and serve.