Tomato-Basil-Cod Tray Bake

Danielle and Adam Schwinger

Recipe By Danielle and Adam Schwinger

Cooking and Prep: 20 m
Serves: 4
No Allergens

Preference: Parve
Difficulty: Easy
Occasion: Nine Days
Diet: Paleo , Pescetarian , Gluten Free , Low Fat , Low Carb , Sugar Free , Salt Free

One of the best dishes we've made. Serve with roasted new baby potatoes for a scrumptious dinner.

Ingredients (7)

Main ingredients

2 cloves garlic, finely chopped or 2 cubes Gefen Frozen Garlic

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Gefen Fresh Frozen Garlic
1 small tin anchovies, finely chopped
1 (500-gram) carton passata (or tomato puree)
9 small cod fillets
good handful of fresh basil
good handful of Gefen Olives

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Gefen Olives

Sommelier Suggests

Jezreel Valley Levanim

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Jezreel Valley Levanim

Start Cooking

Prepare the Cod

Add all the ingredients into a tray in the order they appear. Cover tray with foil and cook in a preheated oven on 210 degrees Celsius (410 degrees Fahrenheit) for 15 minutes.
Season individual servings with salt, pepper and olive oil.

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