Tuscan Braised Cod

• 2 tablespoons Bertolli(R) ClassicoTM Olive Oil
• 1 medium onion, sliced
• 1 clove garlic, thinly sliced
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1/4 cup chopped kalamata olives
• 1 tablespoon capers, rinsed, drained and chopped, if desired
• 1 jar Bertolli(R) Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
• 6 cod fillets (about 1-1/2 lbs.)

1. In deep 12-inch nonstick skillet, heat Olive Oil 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 Bertolli(R) Vineyard Premium Collections Portobello Mushroom with Merlot 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.

onion, clove garlic, hearts, olives, capers, mushroom, cod fillets

Taken from www.myrecipes.com/recipe/tuscan-braised-cod (may not work)