- 3 tablespoons olive oil
- 1 28 ounce can Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Garlic, Basil Olive Oil & Sea Salt
- 1 onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- 1 tablespoon Kosher salt
- 1/ 2 teaspoon freshly ground black pepper
- 2 sprigs fresh oregano
- 2 dried bay leaves
- 3 cod fish fillets
- 1 cup kalamata olives
In a cast iron pan heat the olive oil over medium heat. Add the onion, bell pepper and garlic, and sauté the vegetables until translucent, about 5-8 minutes.
Pour the Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Garlic, Basil Olive Oil & Sea Salt onto the pan. Season with salt, black pepper and fresh oregano and bay leaves. Simmer the sauce for 10 minutes.
Preheat the oven at 400°F degrees.
Remove the pan from the heat and dip the fish fillets onto the sauce. Sprinkle salt over the fillets.
Bake for 30 minutes until the fish is golden brown and flaky.
Add olives 5 minutes before finishing the cooking.
Sprinkle more fresh oregano and serve with pasta, rice, or polenta.