Bruschetta-Topped Baked Cod Fish

• 1 (28 ounce) can tomatoes, petite diced, drained
• 1/2 cup onion, minced
• 4 garlic cloves, minced
• 1 - 1 1/2 teaspoon capers, minced (non-pareil, or kalamata olives per your preference)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt
• 1 teaspoon basil, dried
• 1 tablespoon oil, basting
• 4 cod fish fillets (I used Pacific cod)

1. Preheat oven to 400u0b0F.
2. In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
3. Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
4. Bake for 15 minutes or until fish flakes easily.

tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt, basil, oil, fish

Taken from www.food.com/recipe/bruschetta-topped-baked-cod-fish-512298 (may not work)