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.
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
Share the ingredient list
Cod with tomato and olives: Method
- 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.
- 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 cod with tomato and olives, sprinkle feta, fresh oregano leaves, lemon zest and top with the crispy rye bread and cracked pepper.
