Cod with tomato and olives

Cod with tomato and olives

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium


  • 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 tomato and olives: Method

  1. To prepare your cod with tomato and olives, 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 cod with tomato and olives, 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



Total time 1h 20 min

Difficulty Easy

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