Summary

Ingredients

• 800 g cod fillet (better back)
• 700 g chopped tomatoes in their own juice
• 1 large carrot
• 1 large onion
• 2 large, multi-colored bell peppers
• 1 hot chili, optional
• 3-5 cloves of garlic
• 1 medium wedge of parsley
• 1 can (400-500 g) of a mixture of Greek olives and olives
• juice and zest of 2 lemons
• extra virgin olive oil
• 1 tbsp. l. ground paprika
• salt

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Instructions

1. Peel and thinly chop both peppers, carrots, garlic, and onions. Chop the parsley. Crush the olives and olives, remove the pits, divide the olives and olives into halves.
2. Heat oil in a skillet and quickly sauté peppers, carrots, onions, and garlic, 2-3 minutes.
3. Add tomatoes along with juice, lemon juice, and paprika. Stir and simmer over low heat for 15 minutes.
4. Preheat the oven to 170 ° C at the same time. Place the fish on a baking sheet lined with parchment, brush with oil, salt, and pepper and bake in the oven for 8 minutes.
5. Place the fish in a wide container, top with hot sauce, sprinkle with parsley and zest, olives, and olives. Cool completely.