Tuscan Braised Cod

Name: Tuscan Braised Cod
Ingredients: 2 tablespoons Bertolli(R) ClassicoTM Olive Oil; 1 medium onion, sliced; 1 clove garlic, thinly sliced; 1 can (14 oz.) artichoke hearts, drained and quartered; 1/4 cup chopped kalamata olives; 1 tablespoon capers, rinsed, drained and chopped, if desired; 1 jar Bertolli(R) Vineyard Premium Collections Portobello Mushroom with Merlot Sauce; 6 cod fillets (about 1-1/2 lbs.)

8 ingredients

1 steps

Ingredients

2 tablespoons Bertolli(R) ClassicoTM Olive Oil
1 medium onion, sliced
1 clove garlic, thinly sliced
1 can (14 oz.) artichoke hearts, drained and quartered
1/4 cup chopped kalamata olives
1 tablespoon capers, rinsed, drained and chopped, if desired
1 jar Bertolli(R) Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
6 cod fillets (about 1-1/2 lbs.)

Directions

1

In deep 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 8 minutes or until tender. Add garlic and cook 30 seconds. Stir in artichoke hearts, olives, capers and Bertolli(R) Vineyard Premium Collections Portobello Mushroom with Merlot Sauce. Bring to a boil over high heat. Reduce heat to low, then add cod. Simmer covered 10 minutes or until cod flakes with a fork.