• 4 thick cod fillets
• 1 large clove of garlic, creamed
• Juice of 1 small lemon
• Salt and freshly ground pepper
• ½ cup olive oil
• 1 tbsp butter
• 2 tbsp minced shallots
• 3 medium tomatoes, peeled, seeded, and chopped quite small
• 1½ tbsp minced parsley
• Dash of dry white vermouth about 2 tbsp

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 preheated oven at 400°F for 15 minutes. Remove the paper and cook for a further 15 minutes or until the fish is cooked. Serve with the cooking juices poured over the fish.