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Method :
Melt
the butter in a large frying pan. Season the fish and cook the cutlets
gently in the butter for about 12 minutes, turning once. Transfer the
cooked fish to a heated serving dish, cover and keep hot.
Add
the onion and garlic to the butter remaining in the pan and cook gently
for 10 minutes. Add the tomatoes to the pan and cook for a further 3
minutes, then stir in the wine and bring to the boil. Season, lower the
heat and simmer gently for 5 minutes. Spoon the tomato mixture over the
fish and sprinkle with the basil. Serve at once.
Serves 4
Cod may be considered a fairly humble
fish, however, when it is perfectly fresh and well-cooked it rivals many
of the more expensive varieties.
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