Cod with Tomatoes and Oregano

Cod with Tomatoes and Oregano

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium

Ingredients

  • 2 x 400 g tins Mutti Polpa Finely Chopped Tomatoes
  • 3 tablespoons extra virgin olive oil
  • 100 g Rye bread, ripped into pieces (1 small roll)
  • 1 large red onion, sliced into rounds
  • 4 cloves garlic crushed
  • 1 tablespoon dried oregano
  • 800 g cod fillets, skinned and cut into large pieces
  • 1 green pepper, thinly sliced
  • 100 g mixed Greek olives
  • 100 g Greek goats feta
  • 1/2 bunch fresh oregano
  • 1 Zest of lemon
  • 1 teaspoon of sea salt
  • Cracked pepper
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Method

  1. Preheat the oven to 180 degrees. In a baking tray, add 2 tablespoons of extra virgin olive oil and pour over the rye bread, bake for 10 minutes or until crispy.
  2. In a large frying pan, sauté the onion and garlic with 1 tablespoon of extra virgin olive oil, dried oregano and salt.
  3. To a baking dish, add the Mutti Polpa finely chopped tomatoes and place the cod on top.
  4. Add green pepper, olives and the onion mixture.
  5. Bake in the oven for 15 minutes.
  6. To serve, sprinkle feta, fresh oregano leaves, lemon zest and top with the crispy rye bread and cracked pepper.

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Also made with: Polpa


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