Ingredients
Start to finish 30 minutes
Directions
2 teaspoons olive oil
1 medium onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1/3 cup dry white wine or chicken stock
14 1/2-ounce can diced tomatoes
1/4 cup pitted Kalamata olives
1/4 cup loosely packed fresh parsley leaves, chopped
2 tablespoons drained capers
1/4 teaspoon crushed red pepper
4 pieces cod or scrod fillet (about 6 ounces each)
1/4 teaspoon salt
1 lemon cut into wedges
In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and tender, about 8 minutes. Stir in garlic; cook 30 seconds. Add wine or stock; cook 1 minute. Stir in tomatoes with their juice, olives, parsley, capers, and crushed red pepper; heat to boiling.
Place cod fillets over tomato mixture; sprinkle with salt. Cover skillet and cook just until cod turns opaque throughout, 8 to 9 minutes. To serve, squeeze lemon over cod. Makes 4 main-dish servings.
Nutrition information per serving: About 210 cal., 32 g pro., 9 g carbo., 5 g total fat (1 g saturated), 2 g fiber, 73 mg chol., 845 mg sodium.