3 lg. tomatoes, skinned & sliced
2 celery stalks, finely chopped
1 garlic clove, peeled & crushed
1/2 c. sliced mushrooms
Salt
Freshly ground black pepper
Pinch of grated nutmeg
1 tsp. chopped parsley
1 tsp. chopped basil
1 bay leaf
1 onion, peeled & sliced
1 carrot, peeled & sliced
1 1/2 lb. cod fillets
3 tbsp. wine vinegar
2/3 c. water

Arrange half the tomato slices in a baking dish and cover with the celery, garlic and mushrooms. Season well with salt and pepper, then sprinkle with the nutmeg and parsley. Add the basil and the bay leaf and top with the onion and carrot.

Arrange the fish on top of this mixture, then cover with the remaining tomato slices. Pour on the vinegar and water. Cover and bake in a preheated moderate oven (180 Celcius or 350 Fahrenheit, gas mark 4) for 40 minutes. Serve hot.