Cod with tomatoes and oregano
Cod with tomatoes is a dish full of flavor. Cod cooked in delicious tomatoes, olives and some onion and sprinkled with feta cheese is an excellent combination.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
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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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 and lemon zest. Top the dish of cod with tomatoes with crispy rye bread and cracked pepper.
