Tuscan Braised Cod
8 ingredients
1 steps
Ingredients
- 2 tablespoons Bertolli(R) Classico Olive Oil
- 1 sweet onion
- 14 cans artichoke hearts
- 1 clove garlic thinly sliced
- 1/4 cup kalamata chopped
- 1 tablespoon capers rinsed, drained and chopped, if desired
- 6 cod fillets about 1-1/2 lbs.
- 1 jar bertolli vineyard premium collect portobello mushroom with merlot sauc
Directions
-
1Heat Olive Oil in deep 12-inch nonstick skillet 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 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.
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