Red Cod With Tomatoes, Capers, Olives And Cannellini

• 8 ounces cod fish fillets (red cod is excellent)
• 14 ounces diced tomatoes, drained
• 1/2 onion, thinly sliced
• 2 teaspoons capers
• 12 kalamata olives, pitted and quartered
• 1 garlic clove, minced
• 7 ounces cannellini beans, rinsed and drained (half of a 14-oz. can)
• 1/2 teaspoon kosher salt, to taste
• 1/4 teaspoon black pepper, to taste
• 1 tablespoon extra virgin olive oil, divided

1. Spread half a tablespoon of olive oil on the bottom of a baking pan.
2. Arrange cod fillets in pan evenly. Sprinkle with salt and pepper.
3. Layer onion and tomatoes over fish.
4. Distribute garlic, capers, olives and beans over the tomatoes.
5. Drizzle remaining half tablespoon of olive oil over the top.
6. Bake in 350 oven for 30 minutes.

cod fish, tomatoes, onion, capers, olives, garlic, beans, kosher salt, black pepper, extra virgin olive oil

Taken from www.food.com/recipe/red-cod-with-tomatoes-capers-olives-and-cannellini-418292 (may not work)