Cod And Tomato Bake

• 2 pieces onions, cut into wedges
• 4 cloves garlic, coarsely chopped
• 2 pieces red bell peppers, deseeded and cut into strips
• 250 g black olives with or without stones
• 400 g chopped canned tomatoes
• 800 g tomato puree
• 2 teaspoons sea salt (1 + 1)
• 2 teaspoons black ground pepper, (1 + 1)
• 440 g cannellini beans, (2 cans per 400 g)
• 800 g cod fillets, fresh or frozen
• 2 tablespoons olive oil

1. Spread onions, garlic, bell peppers and black olives on the bottom of a baking pan and bake in the oven at 220u0b0C for about 15 minutes or until soft and lightly burned on the edges. Remove from the oven.
2. Stir in chopped tomatoes, tomato puree and cannellini beans, seasoned with sea salt and pepper.
3. Place cod fillets on top, season with remaining salt and pepper, and sprinkle with olive oil. Bake in the oven for another 15 minutes until the fish fillets are done.
4. Sprinkle with chopped parsley and serve with polenta.

onions, garlic, red bell peppers, black olives, tomatoes, tomato puree, salt, black ground pepper, cod fillets, olive oil

Taken from www.epicurious.com/recipes/member/views/cod-and-tomato-bake-58ee659fd2bd6265e46d4b36 (may not work)