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