Italian cod

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp thyme, freshly chopped
• 150 ml red wine
• 800 g diced tomatoes from the can
• 1 pinch(s) of sugar
• 50 g black olives, pitted and coarsely chopped
• 50 g green olives, pitted and coarsely chopped
• 2 tbsp capers, rinsed, drained and roughly chopped
• 2 tbsp basil, freshly chopped
• salt and pepper
• 4 portions of cod fillet(s)
• 150 g Mozzarella di Bufola, drained, sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the olive oil in a large saucepan and cook the onion over low heat for 5 minutes until translucent, but do not brown. Add the garlic and thyme and cook for another minute. Increase the heat, add the wine, and simmer until thickened. Add the tomatoes and sugar and bring to a boil. Cover and simmer for 30 minutes. Simmer uncovered for another 30 minutes until the sauce thickens. Stir in the olives, capers, and basil and season to taste. Preheat the oven to 190°C. Place the fish fillets in a baking dish and pour the tomato sauce over them. Bake for 20-25 minutes, until the fish is just cooked through. Remove from the oven and arrange the mozzarella slices on top of the fish. Bake for another 5-10 minutes, until the cheese has melted. Serve immediately with tagliatelle or rice.