Cod in Tomato-Thyme Sauce with Belgian Brown Ale

Heat the olive oil in a large frying pan over medium heat. Add the diced onion and fry for 5-8 minutes until lightly golden and softening nicely.

Stir in the tomatoes, brown ale, sugar, thyme, and soy sauce. The beer will deglaze any lovely caramelized bits from the onion - this is where the flavor lives! Bring to a gentle boil. (A Belgian dubbel or brown ale works beautifully here, but even a witbier will do the trick)

Let the sauce simmer for 5 minutes to marry the flavors and reduce slightly. Nestle the cod fillets into the bubbling sauce.

Cover the pan and cook gently for 8-10 minutes until the cod flakes easily with a fork. Don't rush this - gentle heat keeps the fish tender.

Serve immediately with buttery boiled potatoes or crispy frites if you're feeling properly Belgian about it.