Baked Cod Provencal

This is a really easy way to add some wonderful flavor to the mild taste of baked cod.  I leave a little more liquid from the tomatoes in the skillet and let it cook down.  I like the extra moisture in the sauce, especially with the rice.  This is quick, easy, and tastes like you ordered it in a fine restaurant.

Baked Cod Provencal

1 Pound Cod Fillets

1 Medium Onion, Diced or in Rings

2 Small Cans of Diced Tomatoes (Mostly Drained)

1/4 Green Pepper, Diced

2 Teaspoons Capers

1/4 Cup Fresh Basil, Chopped

12 Various Olives, Pitted and Halved

1 Tablespoon Fresh Lemon Juice

2 Teaspoons Italian Seasoning

Preheat oven to 450 degrees.

Wick moisture from the cod fillets on a paper towel.  Salt and pepper the fillets on both sides and set aside.

In a skillet, sauté onions in a small amount of olive oil.  Add green pepper and continue sautéing.  Add diced tomatoes with some of the liquid, capers, olives, lemon juice, and Italian seasoning.  Simmer for 5-10 minutes adding fresh basil toward the end.

Spoon half the mixture in the bottom of a 6 by 10 inch baking dish.  Place the seasoned cod fillets on top of the mixture in the baking dish, then add the remainder of the sautéed mixture on top of the cod fillets.

Bake uncovered for 20 minutes.

Serve fillets over long grain and wild rice, spooning additional tomato mixture over the fillets and rice.  Garnish with lemon wedges.