Cod in a delicate tomato sauce

Ingredients:

• 2 fresh cod, split in half
• tomato passata
• Taggiasca olives
• capers
• half a white onion
• salt to taste
• Risveglio – Emozioneolio Raggiola extra virgin olive oil

Preparation:

1. First pour a drizzle of oil into a pan and add the roughly chopped onion.
2. After a few minutes, add the tomato passata and half a glass of water.
3. Add the olives and capers to the sauce.
4. Add the cod and cook over low heat with the lid on for about 10/15 minutes.
5. When the fish is cooked and the sauce has reduced slightly, serve with a final drizzle of uncooked “Risveglio” Raggiola extra virgin olive oil.

The pairings shown are those of the original recipe. For the oils currently available, see Our oils.