Name: Cod with tomato and olives
Total time: 40 min
Cuisine: Mediterranean
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 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

Cod with tomato and olives

Medium

40m

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 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

Made with

Polpa Finely Chopped Tomatoes

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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.