Cod cooked in its own juices with ginger and tomatoes

(Serves 4)

2 pounds skinless boneless cod

1 tablespoon olive oil

1 -inch piece fresh ginger, peeled and cut into fine matchsticks

4 plum tomatoes, peeled and cut into thick strips

1/8 teaspoon crushed red pepper

Salt and black pepper, to taste

1. Cut the cod into 4 even-sized pieces. The tail end will be thinner than the neck end of the fillet. Make the tail end pieces thicker by folding them in half, if necessary.

2. In a 12-inch nonstick skillet -- or another skillet that will hold all the fish in one layer -- heat the oil. Cook the ginger for 30 seconds.

3. Add the tomatoes, crushed red pepper, salt, and black pepper. Cook for 1 minute or until the tomatoes begin to lose their shape.

4. Move the tomato mixture to the sides of the pan. Add the fish pieces to the pan one at a time, spooning the tomatoes on top. When they are all added, cover with the lid and cook the fish for 8 minutes or until the fish is opaque and cooked through

5. Serve the fish with the juices in the pan and brown rice.

SHERYL JULIAN &

JULIE RIVEN