1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup minced white onion
1 (14.5-ounce) can diced tomatoes, drained
1 1/4 pounds cod fillets, rinsed and patted dry
1 green capsicum, seeded and julienned



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.




This recipe is from How To Cook Fish -

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