World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

2 tbsp olive oil
2 onions, diced
2 garlic cloves, chopped
1 (28 oz) can plum tomatoes, broken up
1 tsp dried oregano
1/4 cup coarsely chopped black olives
2 tbsp capers, drained
6 cod fillets or other fish and shellfish, such as halibut, turbot, sea bass, snapper, shrimp or scallops
2 tbsp chopped parsley
pinch of hot red pepper flakes
salt and pepper, to taste

Directions

1. Heat oil in a large saucepan. Add onions, garlic and pepper flakes and cook until onions are softened, about 15 minutes.
2. Add tomatoes and oregano and cook over medium-high heat until sauce has thickened slightly, about 10 minutes. Stir in olives and capers and season with salt and pepper.
3. Spoon half the sauce into a lightly oiled shallow casserole dish. Arrange fish over sauce. Spoon remaining sauce over fish.
4. Bake at 375°F for 10 minutes or until fish is just cooked through. Sprinkle with parsley before serving.

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