5 sun-dried tomatoes sliced (drain well before slicing by patting gently with some kitchen paper)
Half cup of vegetable stock
2 teaspoons dried parsley
3 tablespoons of chopped fresh parsley
Half teaspoon Cayenne pepper
Salt and pepper to taste
Melt the butter and oil gently in a frying pan (do not let it burn).
Add the cod and cook on one side gently for approx 5 minutes then turn off and gently cook the other side (you may want to use the lid of the frying pan when cooking to stop the fishy smells escaping).
Once cooked, remove the cod the frying pan and set to one side.
Add more olive oil to pan and then gently fry the onions and garlic for approx 5 minutes.
Add the brandy or wine and cook until liquid has evaporated.
Add the sun dried tomatoes, tin of tomatoes and half a cup of stock.
Bring to a simmer and add the dried and fresh parsley.
Simmer gently for approximately 25 minutes so that the sauce thickens.
Add the cooked cod and simmer for another 10 minutes (you may to add more stock or water if too dry but don’t let the flavours disappear with the addition of too much water or stock).