Served with chive mashed potatoes, asparagus and fresh tomato sauce.
First, make the tomato sauce: sauté chopped shallots and garlic until transparent, add skinned and deseeded chopped tomatoes, salt and pepper
and a small glass of white wine (or dry vermouth) and simmer until the tomatoes pulped. Liquidize in a food processor or blender, then pass through
a seive ready to reheat when serving. Put potatoes on to boil. Coat one side of skinless cod loins with Ceasar salad dressing (or mayonnaise) and coat
with a mixture of grated parmesan, panko breadcrumbs and chopped parsley, put onto an oiled baking sheet and bake in a 190°C oven for 20 minutes.
Mash the potatoes with butter and chopped chives, warm the tomato sauce. Put some potato on a plate, top with the cod, pour around the tomato sauce
and scatter over some cooked asparagus.