Karl's Killer Cod (no K on the cod)

1 lb cod fillets
1 cup tomato puree
5 or 6 large basil leaves torn into small pieces

Cheese Sauce
1/2 small onion finely diced
2 Tbl butter
1/4 cup flour
1/2 cup dry sherry
1/2 cup cream
1 1/2 cups milk
8 oz finely shredded sharp cheddar
4 oz finely shredded colby jack cheese
salt and white pepper to taste

1 cup fresh bread crumbs
2 Tbl melted butter

Preheat oven to 350

In a bowl or baggie mix the tomato puree, basil and cod fillets. Toss to coat, set aside while making cheese sauce.

In a medium saucepan melt the 2 Tbl butter add the onion season with salt and white pepper and saute briefly. Add the flour and cook 1 minute. Whisk in the sherry stirring constantly, slowly add the cream then the milk. Bring to a boil remove from heat and once it stops bubbling add the cheese a large handful at a time, stirring after each addition until cheese is melted. If the cheese doesn't want to melt you can briefly return the pan to very low heat.

Place the cod/tomato mixture evenly in a lightly oiled baking dish. Top with all of the cheese sauce. Mix the bread crumbs with the melted butter and sprinkle evenly over the top. Cover pan with foil and bake 20 minutes until cheese is bubbly. Remove foil and bake 10 minutes more until bread crumbs are crispy. Remove from oven and allow to rest 5-10 minutes before serving.

We had brown rice seasoned with onion, garlic and green pepper with this. Yum.