Cod with tomatoes and oregano

• 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

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.