Directions
1.
Peel and cut potatoes into medium sized cubes or into thin slices. Coarsely chop onions and add to potatoes in a deep nonstick pan over medium heat. Add sage, rosemary, olive oil and a cup of water and cook for 15 minutes, stirring often. Add chopped tomatoes and a pinch of salt and fresh pepper and let cook for an additional 20 minutes. Add cod fillets to the sauce and let simmer for 10 minutes, turning the cod two or three times to maximize absorption of the
2.
sauce. Turn off heat, sprinkle with parsley and serve.
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