INGREDIENTS:

• 4 cod fillets (1 1/4 lbs.)
• 1 med.-size onion, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp. olive oil
• 1 can tomatoes (28 oz.), drained &
• chopped
• 1 tbsp. capers
• 1/4 c. chopped fresh basil or 1 tsp.
• dried leaf, crumbled
• 8 black Greek olives, pitted (I use
• reg. black olives)
• 1 tbsp. lemon juice
• 1 tsp. dried leaf oregano, crumbled
• 1/2 tsp. salt (optional)
• 1/4 tsp. pepper

DIRECTIONS:

• 1. Preheat oven to 450 degrees. Arrange fillets in 8 x 8 x 2
• inch square baking dish. 2. Saute onion and garlic in oil in
• medium-sized skillet over medium heat 3 to 5 minutes or until
• slightly softened. Add tomatoes, capers, basil, olives, lemon
• juice, oregano, salt if using and pepper. Simmer, stirring
• occasionally, 8 minutes. Spoon sauce over fish. 3. Bake in
• preheated 450 degree oven for 10 minutes or until cooked through. 4
• servings. Each serving: 244 calories, 28 grams protein, 10 grams
• fat, 12 grams carbohydrate, 615 mg. sodium, 61 mg. cholesterol.