Cod and tomato bake Recipe

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