Cod with tomato and olives

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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