Cod with tomato sauce (bacalao con tomate)

Heat a large fry pan over medium heat with a quarter cup (60 ml) of extra virgin olive oil.

Pat the four cod fillets completely dry on paper towels.

Season one side with sea salt and black pepper, then coat each fillet evenly in all-purpose flour.

When the oil is hot but not smoking, add the cod in a single layer and fry one minute per side for a light golden crust, not cooked through; remove and set aside.

In the same pan and heat, add a roughly diced large brown onion and 8 thinly sliced garlic cloves; stir every 30 seconds or so for 4 to 5 minutes until the onion is translucent and the garlic fragrant.

Add a 14.5 oz can of tomato sauce, season with sea salt, black pepper and a pinch of white sugar, and mix.

Add 2 bay leaves, lower to low-medium heat and simmer about 10 minutes until slightly thickened.

Return the cod in a single layer, flip gently to coat in the sauce, cover and simmer 3 to 5 minutes until cooked through.

Remove from the heat, serve from the pan or in serving dishes, topped with chopped fresh parsley.