Cod with tomato and olives

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.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch 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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Method

  1. 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.
  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 tMutti® Crushed Tomatoes (Polpa) 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: Crushed Tomatoes


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