Season cod cutlets with salt and pepper and lay them in a well-buttered shallow fireproof dish.
Add the chopped onion and the crushed garlic, roughly chopped parsley and sprig of thyme, covering all with the chopped, peeled tomatoes.
Moisten with tarragon vinegear and water, ook in a moderate oven (375º F. – Gas Mark 4) for 30 minutes.
Arrange the cutlets in a serving dish, reduce the cooking liquor by rapid boiling, taste for seasoning, add a few bits of butter and pour over the fish.

Ingredients:

4 cod cutlets
salt
pepper
nut of butter
1 chopped onion
1 clove garlic if liked
little choped parsley
sprig of thyme
12 oz. peeled tomatoes
1 tablespoon tarragon
vinegar
1 tablespoon water

Cooking time: 30 minutes