2 pounds cod fish, boneless fillets
Salt and black pepper, to taste
1 teaspoon dried oregano
For the tomato sauce:
6-7 Kalamata olives, sliced
Finely chopped fresh parsley
Preheat the oven to 400 °F, 200 °C.
To make the sauce: Cook the onions with the olive oil over medium heat until soft. About 10 minutes.
Add the grated garlic and just stir until heated through.
Add the tomato puree, salt, pepper, red pepper flakes, sugar, and oregano. Simmer the sauce for 15 minutes or until thickened.
Season the fish with salt, pepper, and oregano.
In a 9 by 13-inch baking pan, pour half of the sauce on the bottom.
Place the seasoned fish fillets over the sauce and pour the remaining tomato sauce over the fish. Top with sliced olives.
Roast in the oven for 30-40 minutes or until the fish flakes easily.
Serve with toasted bread. Enjoy!
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Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!