400 g fresh cod filet/ skinned and bone free Atlantic cod
½ white cabbage (alternatively 200 g fresh spinach, pre-boiled)
3 fresh tomatoes
3 ts tomato puree
2 ts Salt
1 ts Pepper
3 feed Garlic (1-2 ts garlic powder)
Some fresh green olives
2 dl of Water
Use a casserole dish, and grease it with olive oil. Cut the cod in three equal pieces and put them into the dish. Cut cabbage, zucchini and onion in small dices, sprinkle it over the cod. Mix tomatoes and tomato puree with water. Add, salt, pepper, garlic and olives – taste to your own perfection. Spread the tomato sauce neatly over the fish and vegetables. Leave it in the oven for 50-60min, at 350 degrees Fharenheit (180 C).
Alternative version; replace the cabbage and zucchini with spinach to make a totally different dish – same procedure as above.
Text by: Thor Bugge Lanesskog, ThorNews
Photo by: ThorNews