Tomato-Braised Fish Wth Feta and Lemon

From the "Pantry to Table" cookbook.  Cookbook Swap, fall 2008. I love feta and love fish so this ought to be a great dish.  For lower points/calories used fat free feta.  (me I want the real stuff) 4 points.less points with fat free feta. edited to add drain the tomatoes as stated from the chefs reviews.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  teaspoons olive oil
• 2  red onions, small, thinly sliced
• 1  garlic clove, minced
• 29  ounces diced tomatoes, drained (2 14 1/2 cans)
• 1  teaspoon lemon zest
• 4 (5 ounce)  cod fish fillets, can use other white fish
• 1⁄4 teaspoon salt
• 2  tablespoons feta, crumbled
•  lemon wedge

Directions

1. Heat oil in large nonstick skillet over med heat.
2. Add onions and garlic and cook, stirring frequently, until onions are softened, about 4 minute.
3. Add the tomatoes and zest:cook, stirring until heated through, about 3 minute.
4. Sprinkle fish with salt, place in skillet, and spoon some of the tomato mixture overthe top.
5. Cover the skillet and cook until fish is opaque in center (6-8 min).  Sprinkle with crumbled feta and lemon wedges.