Cod Veracruz

• 2 tablespoons vegetable oil
• 1 1/2 pounds cod fillets
• 1 onions medium, chopped
• 1 clove garlic finely chopped
• 14 1/2 ounces whole peeled tomatoes undrained
• 1/2 cup pimento stuffed olives halved
• 2 tablespoons knorr reduc sodium chicken flavor bouillon
• 1 tablespoon lime juice
• 2 tablespoons chopped fresh cilantro

1. Heat 1 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Cook cod about 4 minutes until golden, turning once. Remove and set aside.
2. Heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and cook about 30 seconds. Add tomatoes, breaking up with a spoon. Stir in olives and Knorr(R) Reduced Sodium Chicken flavor Bouillon. Return cod to skillet and bring to a boil. Reduce heat and simmer covered about 4 minutes or until fish flakes with a fork. Stir in lime juice. Garnish with cilantro and serve with hot cooked rice.

vegetable oil, cod fillets, onions, garlic, tomatoes, pimento stuffed olives halved, knorr reduc, lime juice, fresh cilantro

Taken from www.yummly.com/recipe/Cod-veracruz-304168 (may not work)