Cod with Tomatoes and Oregano

Cod with Tomatoes and Oregano

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

40 min (COOK TIME: 40 min)

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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