Italian Cod
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon olive oil
- 1 onion (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 2 teaspoons thyme, freshly chopped
- 150 ml red wine
- 800 g tomato (s), diced from the can
- 1 pinch (s) sugar
- 50 g olives, black, pitted and rouhly chopped
- 50 g olives, reen, pitted and rouhly chopped
- 2 tablespoon capers, rinsed, drained and roughly chopped
- 2 tablespoon basil, freshly chopped
- salt and pepper
- 4 port. Cod fillet (s)
- 150 g Mozzarella di Bufola, drained, sliced
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a large saucepan and let the onion tarnish for 5 minutes over low heat, but do not brown. Add the garlic and thyme and fry for 1 more minute. Increase the heat, pour in the wine and let it thicken while simmering. Add tomatoes and sugar and bring to the boil. Cover and simmer for 30 minutes. Simmer without a lid for another 30 minutes until the sauce thickens. Stir in olives, capers and basil and season to taste.
- Preheat the oven to 190 ° C. Place the fish fillets in a baking dish and pour the tomato sauce over them. Bake for 20-25 minutes, until the fish is just cooked through.
- Remove from the oven and place the mozzarella slices on top of the fish. Bake for another 5 - 10 minutes until the cheese has melted.
- Serve immediately with ribbon noodles or rice.
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