Red Cod With Tomatoes, Capers, Olives and Cannellini
Delicious served over grilled polenta or orzo cooked in chicken stock
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DIRECTIONS
- Spread half a tablespoon of olive oil on the bottom of a baking pan.
- Arrange cod fillets in pan evenly. Sprinkle with salt and pepper.
- Layer onion and tomatoes over fish.
- Distribute garlic, capers, olives and beans over the tomatoes.
- Drizzle remaining half tablespoon of olive oil over the top.
- Bake in 350 oven for 30 minutes.
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