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Preheat the oven to 425°F.
In a large skillet heat olive oil
over medium heat and sauté garlic and onion for 2 minutes. Add
tomatoes and continue to cook for 12 minutes or until liquid has
evaporated and a chunky sauce develops.
Trim cod fillets by taking off
any skin and removing any bones with tweezers or pliers, if
necessary.
Coat the bottom of a 3-quart
baking dish with vegetable cooking spray and arrange fillets in
a single layer. Spoon tomato mixture over fish and top with bell
pepper.
Bake, covered, for 15 minutes or,
until fish is opaque all the way through and flakes easily with
a fork.
Serve immediately. |
