Cod with tomatoes and oregano
Made with Mutti 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!).
Medium
Ingredients
-
2
x
400 g tins Mutti Polpa Finely Chopped Tomatoes
-
3
tbsp
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
tbsp
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
tsp
of sea salt
-
Cracked pepper
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Cod with tomatoes and oregano: Method
- 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.
- In a large frying pan, sauté the onion and garlic with 1 tablespoon of extra virgin olive oil, dried oregano and salt.
- To a baking dish, add the Mutti Polpa finely chopped tomatoes and place the cod on top.
- Add green pepper, olives and the onion mixture.
- Bake in the oven for 15 minutes.
- To serve, sprinkle feta, fresh oregano leaves, lemon zest and top with the crispy rye bread and cracked pepper.
