Cod with tomato and olives
Made with Crushed Tomatoes
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
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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.
