BAKED COD PROVENCAL

BAKED COD PROVENCAL image

Yield 6 servings

Number Of Ingredients 11

1 tbs olive oil
1 small onion, finely chopped
1 15 oz can crshed tomatoes
1/4 c imported ripe olives, pitted and chopped
1/2 c fatfree sodium reduced chicken broth or water
3 cloves garlic, minced
1/2 tsp fennel seeds, crushed
1/2 tsp salt
1/8 tsp ground red pepper
1/2 c shredded fresh basil leaves
1 1/2 lb cod fillets-1 inch thick

Steps:

heat 1 tsp of the oil in a medium non-stick saucepan saute the onion over low heat for 5 minutes add the tomatoes, olives, broth, garlic, fennel, salt and pepper. bring to boil over medium-high heat lower the heat, partialloy cover and simmer for 20 minutes-stir in half of the basil preheat the oven to 450-place the fillets in a single layer in a 13 x 9 baing dish brush with the remaining oil bake for 6 minutes spoon the sauce evenly over the fillets, continue to bake until fish is opaque in the center and flakes easily when pierced with a fork-aboout 6 minutes garnish with the remaining basil