Growing up in a Greek home, our kitchen was always filled
with delicious smells. Tomatoes have been a staple in our
home since we can remember. Cooking Greek isn’t
difficult, it’s all about simple fresh ingredients. Cod
is a beautiful fish to cook with, it’s easy to prepare
and has a glorious flavour. Yiayia (Grandma) would cook
something yummy in a baking dish from pastitsio to
moussaka, our cod and Mutti pomodoroau tomatoes will have you feeling like
you’re in Greece.
3 tablespoons extra virgin olive oil
100g (1 small roll) rye bread, ripped into pieces
1 large red onion, peeled, sliced into rounds
4 garlic cloves, peeled, crushed
1 tablespoon dried oregano
2x 400g tins Mutti Polpa Finely Chopped Tomatoes
1 banana pepper, thinly sliced
100g mixed Greek olives, pitted
800g cod fillets, skinned and cut into large pieces
100g Greek goats feta, crumbed
1⁄2 bunch fresh oregano, leaves only
Zest of 1 lemon
1 teaspoon of sea salt
1. Preheat the oven to 180°C. Line a baking tray. Combine 2 tablespoons
of olive oil and rye bread, using your hands to coat the rye bread. Bake for 5 minutes or until crispy.
2. In a large frying pan, sauté onion and garlic with 1
tablespoon of olive oil, dried oregano and salt.
3. To a large baking dish, add the Mutti Polpa finely chopped tomatoes,
banana pepper, olives and onion mixture. Place the cod on top.
4. Bake in the oven for 15 minutes.
5. To serve, sprinkle feta, fresh oregano leaves, lemon zest and
top with the crispy rye bread and cracked pepper.
H & V xxx