Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a 28/20 cm (11/8’’) rectangular oven dish (or medium size round dish). Season the fish pieces on both sides and set aside.To make the tomato sauce in a large pan heat up the oil, add the onion and cook over a medium heat for about 3 minutes until softened, stirring often. Pour in the wine and cook for another minute or so.
Add the tomatoes, anchovies, caper water, maple syrup, salt and pepper to taste, stir and simmer for 10 minutes stirring occasionally.
Remove from the heat, add the capers, dill and butter. Stir and adjust the seasoning as necessary.
Pour about half of the sauce into your oven dish spreading evenly, place the fish pieces over the top and drizzle the lemon juice over the fish.
Spoon the rest of the sauce over the fish pieces and bake in the centre of the oven for 12-13 minutes. Remove your cod with tomato sauce from the oven and serve immediately.
Baking time depends on how thick your fish pieces are. It’s important not to overcook the fish.
It’s also important to season the fish (before combining with the sauce) as well as the sauce as it’s cooking.
For best results use very ripe tomatoes – either 2 large or 3 medium ones.
If you are making this recipe when tomatoes are not in season and are not as flavourful as you might wish add a little tomato puree into the sauce (1-2 tsp).
This cod with tomato sauce is best served immediately.
Reheat individual portions in the microwave.
Freeze in an airtight container for up to 3 months.