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Cook'n with Betty Crocker 
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Cod with Tomato-Olive Sauce |
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Serves: 4 Print this RecipeWhen buying frozen fish, look for packages that are well wrapped and free from ice crystals. Frozen fish should be thawed in the refrigerator or in the microwave. This is delicious served with chunks of crusty bread to sop up all of the flavorful juices. Serve with chopped fresh parsley for a bit of color. 1 pound cod filets 1 tablespoon olive oil or vegetable oil 1 large onion, chopped (1 cup) 1 (14 1/2-ounce) can diced tomatoes with roasted garlic, onion and oregano 1 (4 1/4-ounce) can sliced ripe olives, drained 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice If fish fillets are large, cut into 4 serving pieces. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, olives, salt and pepper; heat to boiling. Arrange fish fillets in single layer in tomato mixture. Sprinkle with lemon juice; reduce heat to medium-high. Cover and cook 8 to 10 minutes or until fish flakes easily with fork. 1 Serving: Calories 185 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 60mg; Sodium 640mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 23g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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