The English tomato season is starting to get into its swing, and I love the acidic freshness a good, ripe English tom brings to proceedings. This simple dish showcases them, and some wonderful fresh cod fillets (sustainably fished, I might add!). Take time to sweat a lovely fresh, yellow onion in a tablespoon of olive oil - we can afford the calories for the flavour it brings. When it is soft, put in 4 or 5 big, ripe, peeled fresh tomatoes, roughly chopped, and a couple of fresh bay leaves. You can add garlic too, if liked, but today I wanted this to be all pure flavours. Simmer for 20 minutes or so until well reduced and jammy (see the picture). Season carefully with salt and pepper. Now, place thick loin fillets of cod (you can use other fish too) on top and cover with a lid or foil. Simmer gently until the cod is pearly white and just cooked. Serve with parslied new potatoes and green beans or sugar snap peas. Apart from the tablespoon of oil, there is no fat in this dish so - healthy, healthy, healthy! You can jazz the sauce up to ring the changes - add olives and capers, or basil, or sliced peppers, mushrooms - you get the picture.