Cod roasted in tomatoes

Preparation

Rinse the fillets under cold water, pat them dry and sprinkle with salt and pepper.

Cut the onion and garlic into cubes and fry in hot fat in a frying pan.

Add the puree, wine and sliced olives. Season and simmer for 5 minutes, then pour into a casserole dish. Place the fish on top.

Bake in an oven preheated to 180 degrees for 20 minutes. Serve drizzled with lemon juice.