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Monday, December 23, 2013

Baked cod in tomato, bean and olive sauce

A very simple to make baked fish that tastes as delicious and impressive as if it would require work for hours. Hearty and yet light enough, the cod fillets are baked together with a tomato sauce mixed with red beans, black olives and fresh basil leaves until both the fish and the sauce are done and warm and ready to be devoured :).

The flavor combination is Mediterranean and it tastes so light and lovely and filling that I'd make it again almost every day.

Last year: Fennel, onion and Gouda quiche.
Two years ago: Simple tortellini soup.
Three years ago: Simple blackberry-almond treat and Italian orrecchiette with Parmesan cream, bell pepper and olives.

Ingredients (serves 4 normal people or 2 very hungry people):
  • 4 cod fillet pieces (can be frozen)
  • 300 ml tomato sauce
  • 250 g kidney beans, preboiled
  • a handful of basil leaves
  • 8 cherry tomatoes
  • 100 g black olives
  • salt and pepper to taste

Preheat oven to 200 degrees C. Prepare a 20 X 30 cm baking dish (or lasagna dish). Mix the beans with the tomato sauce and pour it in the dish. Add the basil leaves.

Rub the cod fillets with salt and pepper and place them in the dish on top of the sauce. Add the olives, whole, and the cherry tomatoes, halved (you can tuck the olives in the sauce so they don't get too dry and place the cherry tomatoes next to the fish or on it to keep it moist and flavor it).

Put it in the oven and bake it for 50-60 minutes, turning the cod pieces once at mid-time (careful not to break them, they're fragile).
Take out, transfer to serving plates and dig in! :)

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