Cod And Tomato Bake

Name: Cod And Tomato Bake
Ingredients: 2 pieces onions, cut into wedges; 4 cloves garlic, coarsely chopped; 2 pieces red bell peppers, deseeded and cut into strips; 250 g black olives with or without stones; 400 g chopped canned tomatoes; 800 g tomato puree; 2 teaspoons sea salt (1 + 1); 2 teaspoons black ground pepper, (1 + 1); 440 g cannellini beans, (2 cans per 400 g); 800 g cod fillets, fresh or frozen; 2 tablespoons olive oil

11 ingredients

4 steps

Ingredients

2 pieces onions, cut into wedges
4 cloves garlic, coarsely chopped
2 pieces red bell peppers, deseeded and cut into strips
250 g black olives with or without stones
400 g chopped canned tomatoes
800 g tomato puree
2 teaspoons sea salt (1 + 1)
2 teaspoons black ground pepper, (1 + 1)
440 g cannellini beans, (2 cans per 400 g)
800 g cod fillets, fresh or frozen
2 tablespoons olive oil

Directions

1

Spread onions, garlic, bell peppers and black olives on the bottom of a baking pan and bake in the oven at 220°C for about 15 minutes or until soft and lightly burned on the edges. Remove from the oven.
2

Stir in chopped tomatoes, tomato puree and cannellini beans, seasoned with sea salt and pepper.
3

Place cod fillets on top, season with remaining salt and pepper, and sprinkle with olive oil. Bake in the oven for another 15 minutes until the fish fillets are done.
4

Sprinkle with chopped parsley and serve with polenta.