| | Directions | | Heat oil in large sauté pan. Add onions and cook 8 minutes. Add garlic and cook 1 minute. Add wine and cook 1 minute. Stir in remaining ingredients and bring to a boil. Place fish over tomato mixture, and sprinkle with salt. Cover and cook 8 to 9 minutes. Squeeze lemon juice over and serve. I like to serve this dish over rice. |
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| Ingredients | | - |  | 2 teaspoons olive oil |
| - | | 1 onion thinly sliced (medium) |
| - | | 2 cloves garlic minced |
| - | | 1/3 cup dry white wine |
| - | | 1 can diced tomatoes (14.5 ounce can) |
| - | | 1/4 cup chopped Kalamata olives |
| - | | 1/4 cup chopped parsley |
| - | | 2 tablespoons capers |
| - | | 1/4 teaspoon crushed red pepper |
| - | | 4 pieces cod |
| - | | juice of 1 lemon |
| - | | 1/4 teaspoon salt |
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