Baked Fish in Tomato Sauce
Savory, vibrant, with an irresistible briny pop, Baked Fish in Tomato Sauce is the hearty yet light dish that will turn any weeknight into an occasion.
Equipment
- 1 cast iron skillet or oven safe skillet
Ingredients
- 3 tbsp olive oil
- 28 oz Tutorosso San Marzano Style Chopped Tomatoes in Puree with Garlic, Basil, Olive Oil, and Sea Salt
- 1 onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 sprigs fresh oregano, plus extra for serving
- 2 bay leaves
- 3 cod fillets
- 1 cup kalamata olives
Instructions
- Preheat the oven to 400 degrees.
- Heat a cast iron skillet over medium heat with the olive oil.
- Add the onions, peppers, and garlic. Allow them to sauté for 5-8 minutes until the onions are translucent and the garlic and peppers are tender and fragrant.
- Add the tomatoes to the pan. Season with salt and pepper and add the oregano and bay leaves. Stir to combine. Allow the sauce to simmer for 10 minutes.
- Remove the pan from the heat. Coat the cod in the sauce and nestle it into the sauce. Season the fillets with salt.
- Allow the cod to bake for 30 minutes until golden and flaky.
- In the last five minutes of baking add the kalamata olives.
- Ganish with additional fresh oregano. Serve with pasta, rice, or polenta.
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