Cod with Tomato and Olives with Crushed Tomatoes
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
-
28
oz
Mutti® Crushed Tomatoes (Polpa)
-
3
tbsp
extra virgin olive oil
-
3.5
oz
Rye bread, ripped into pieces
(1 small roll)
-
1
large red onion
(sliced into rounds)
-
4
cloves
garlic, crushed
-
1
tbsp
dried oregano
-
28
oz
cod fillets
(skinned and cut into large pieces)
-
1
green pepper
( thinly sliced)
-
3.5
oz
mixed Greek olives
-
3.5
oz
Greek goats feta
-
1/2
bunch
fresh oregano
-
1
lemon zest
-
1
tsp
salt
-
cracked pepper
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Cod with Tomato and Olives with Crushed Tomatoes: Method
- To prepare your cod with tomato and olives, preheat the oven to 356°F. 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 tMutti® Crushed Tomatoes (Polpa) 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.
