This is a quick summer supper with little hands-on time.
There are lots of tomatoes about in New England (and everywhere else) right now.
Let the oven do the work, and enjoy the results!
For a delicious vegetarian version, simply swap out pressed, firm tofu for the cod.
Cover with a fitted piece of parchment.
Bake for 25 minutes, or until the tomatoes have broken down and the onions are tender.
Nestle the cod in the sauce.
Tuck in the Swiss chard leaves as well as the cherry tomatoes.
Return to the ovenand bake for 20 more minutes, or until fish is tender.
While the fish is cooking,combine breadcrumb topping ingredients in a frying pan and toast until fragrant.
Remove the fish from the oven, sprinkle with the toasted breadcrumbs, and serve.
Dont forget a slice of crusty bread, you wont want to waste a drop of that sauce!
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