Rub the fillets with the garlic, 1 tablespoon of the lemon juice, and some salt and pepper. Leave for 30 minutes.
Brush a baking dish with a little olive oil and put in the cod fillets.
Melt the butter in a small frying pan and soften the shallots over a low heat so that they do not brown. Add the tomatoes and cook together for another few minutes. Pour this mixture over the cod fillets. Sprinkle the parsley over the fish, then pour the remaining olive oil and lemon juice and the dry vermouth over.
Cover the fish with parchment paper and cook in a
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.