Fried cod with tomato and saffron sauce

Finely grate about six fresh tomatoes to one and a half cups of tomato sauce.

Finely chop the onion and roughly mince three cloves of garlic.

Heat a fry pan over medium heat with two tablespoons of olive oil; add the onion and garlic, mix to coat and saute 3 to 4 minutes.

Add the saffron threads and mix about 30 seconds until fragrant.

Add the grated tomato, season with sea salt and black pepper, add a pinch of sugar if too acidic, mix, lower to low heat and simmer about 10 minutes.

Heat a separate fry pan over medium to medium high heat with a quarter cup of olive oil.

Mash three cloves of garlic with a chef's knife keeping the skins on and add them to the oil to infuse it.

Pat the cod fillets completely dry on paper towels.

Season the cod with sea salt and black pepper and cut each fillet into two pieces.

Coat each piece of cod in all-purpose flour, then in the whisked egg.

Add each coated piece to the hot oil, removing the garlic cloves first so they do not burn and turn bitter.

Fry the cod 3 to 4 minutes per side until golden and crispy.

Remove the cod to a wire rack set over paper towels.

Spoon the tomato sauce onto a serving plate, set the fried cod on top and garnish with fresh parsley.