| 400 g | canned crushed tomatoes |
| 2 | cod fillets |
| 1 | onion |
| 115 ml | white wine |
| 15 | jarred pitted black olives |
| salt | |
| pepper | |
| olive oil | |
| basil (for serving) | |
| chili flakes (for serving) | |
| bread (for serving) |
Thinly slice onion. Pat fish dry and season on both sides with salt and pepper.
Set a pan with a lid over medium-low heat. Add some olive oil and onions. Sauté for approx. 5 min., or until translucent. Increase heat to medium-high, then add wine and let reduce until wine is nearly gone. Add canned tomatoes and olives. Let cook for approx. 5 min. Season with salt and pepper to taste.
Transfer fish to the pan and cover each fillet with some of the tomato sauce. Lower heat to medium-low, partially cover the pan with a lid, and let simmer for approx. 8 min., or until fish is cooked through. Once the filet flakes with a gentle push, the fish is cooked. Serve immediately topped with fresh basil, chili flakes, and toasted bread. Enjoy!
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