A simple and affordable summer recipe. Allow 35 minutes of cooking at 180 °C so the tomato shells soften just right. The cod cooks for 2 minutes in Muscat wine, that's the key: no longer, or the flesh will fall apart.

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Ingredients for 4 servings

servings
  • 4 large tomatoes blanched and peeled, cut in half and seeded (reserve the seeds)
  • 7 oz (200 g) cod fillet
  • 2 medium potatoes (Bintje if possible), cooked, peeled and crushed while hot
  • 1 red bell pepper and 1 green bell pepper, skin removed, hollowed out and cut into small cubes
  • A few olives
  • 2 garlic cloves, germ removed, crushed and minced
  • Olive oil
  • 1 small glass of Muscat de Rivesaltes (if possible)
  • Breadcrumbs
  • Salt and freshly ground pepper