Cod Bake with Tomatoes & Beans | Rock Harbour Seafood

Ingredients

• ¼ cup (60 mL), plus 3 tbsp (45 mL), olive oil
• 5 cloves garlic, sliced
• Pinch chili flakes
• 6 anchovy filets, finely chopped
• ½ cup (125 mL) dry white wine
• 28 oz (796 mL) can Italian tomatoes, roughly crushed
• Salt & black pepper
• 10 oz (548 mL) can white kidney beans, drained and rinsed
• Salt & pepper
• 4 Rock Harbour Cod Filets, thawed
• ½ cup (125 mL) pitted Kalamata olives
• 1 cup (250 mL) finely chopped day-old bread
• ¼ cup (125 mL) chopped parsley