Ingredients
Serves four
2 onions, cut into wedges
4 cloves garlic, coarsely chopped
2 red bell peppers, deseeded and cut into strips
9 ounces black olives with or without stones
12 ounces of canned tomatoes, chopped
2 pounds of tomato puree
2 tsp sea salt (1 + 1)
2 tsp black ground pepper, (1 + 1)
12 ounces of cannellini beans
2 pounds white fish, cod fillets (fresh or frozen)
2 tbs olive oil
Directions
Spread onions, garlic, bell peppers and black olives on the bottom of a baking pan and bake in the oven at 425°F for about 15 minutes or until soft and lightly burned on the edges. Remove from the oven. Stir in chopped tomatoes, tomato puree and cannellini beans, seasoned with sea salt and pepper. Place cod fillets on top, season with remaining salt and pepper, and sprinkle with olive oil. Bake in the oven for another 15 minutes until the fish fillets are done. Sprinkle with chopped parsley and serve with polenta.
Pairing
Kendall Jackson “Vinters” Reserve Chardonnary 2015
Kendall Jackson Estates — California
“Beautifully integrated tropical flavors such as pineapple, mango and papaya with citrus notes that explode in your mouth. These flavors delicately intertwine with aromas of vanilla and hone to create depth and balance throughout. A hint of toasted oak and butter rounds out the long, lingering finish.”