Baked Cod with Tomato and Olive Sauce
Our baked cod and passata recipe has a spicy tomato sauce and combines passata with peppers & chilli, olives and garlic.
Ingredients
3 cloves garlic
1 small bunch fresh basil
3 tablespoons Napolina Olive Oil
1 x 390g carton Napolina Passata with Peppers & Chilli
4 x 150g skinless and boneless cod fillets
1 handful Napolina Green or Black Olives
1 tablespoon capers, drained
Salt
Black pepper
Method
Preheat the oven to 220°c / 200°c Fan / Gas Mark 7.
Peel and finely slice 3 cloves of garlic. Pick some basil leaves and put aside. Finely slice the stalks.
Pour olive oil into a large pan on a medium heat. Add the garlic and basil stalks. Fry gently until the garlic is soft.
Pour in a carton of passata with peppers & chilli and stir.
Season with salt and pepper and gently simmer for 15 minutes.
Season 4 skinless and boneless cod fillets with salt and pepper. Pour the sauce into a roasting tray.
Carefully lay the fillets on top of the sauce.
Cut olives in half and add to the tray with some capers.
Place the tray in the preheated oven and cook for 15 minutes or until the fish is cooked through.
Remove from the oven and serve immediately.
