It'S All About The Olives In This Roasted Cod ProvençAl Recipe

• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 red onion sliced
• 1 bulb fennel trimmed and thinly sliced, retain the fennel fronds for garnish
• 1 red pepper trimmed and thinly sliced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1 can tomatoes 28 oz.
• 1/3 cup black olives pitted
• 4 filets

1. Preheat the oven to 350 F.
2. In a large skillet, warm olive oil over medium heat. Toss in the garlic, onions and fennel and saute for about 5 minutes until vegetables begin to soften. Add the peppers and the herbs and cook for another 3 minutes.
3. Add the tomatoes and olives. Use the back of a wooden spoon to break up the tomatoes. Allow to simmer and thicken, about 10 minutes
4. Pour the sauce into a baking dish. Lay the cod over the sauce and bake for 12 to 15 minutes, until fish is flaky.
5. Sprinkle finely chopped fennel fronds over top.

olive oil, garlic, red onion, red pepper, thyme, oregano, tomatoes, black olives, filets

Taken from www.yummly.com/recipe/It_s-All-About-The-Olives-In-This-Roasted-Cod-Provencal-Recipe-1642600 (may not work)