Serves: 8
Total Calories: 123

1 tablespoon vegetable oil
1 onion finely chopped
1 clove garlic minced
2 cups tomatoes chopped
2 pounds cod filets, fresh or frozen
salt
black pepper
2 tablespoons capers chopped
2 tablespoons white wine vinegar
1/3 cup water

To make sauce, heat oil in large skillet. Add onion and garlic saute. Add tomatoes (1 16-ounce can whole tomatoes, chopped, may be substituted for fresh) cook over medium low heat for 15 minutes, stirring occasionally. Season to taste with salt and pepper to taste. Stir in capers. Keep warm. In meantime, heat oven to 425 degrees F. Lay fillets side by side in buttered baking dish. Sprinkle lightly with salt and pepper to taste. Dilute vinegar with water. Add vinegar solution to fillets, cover with wax paper, and bake 10 to 15 minutes or until fish flakes easily. Spoon 2 tablespoons sauce over each fillet serve remaining sauce on the side.

Nutritional Facts:

Serves: 8
Total Calories: 123
Calories from Fat: 15

More Recipes from the Managing Your Meals Cookbook:
Baked Cod with Tomato-Caper Sauce
Baked Halibut
Baked Stuffed Fish
Broiled Salmon with Cucumber Sauce
Broiled Swordfish Steaks with Cumin
Creamed Tuna Fish
Easy Shrimp Newburg
Fish Zucchini Bake
Frozen Shrimp Cocktail
German Fish Skillet
Halibut au Gratin
Herb-Broiled Fish Fillets
Jellied Salmon Loaf
Lazy Susan Dinner
Salmon Fondue
Salmon Tetrazzini
Salmon in Parchment
Super Salmon
Sweet and Sour Tuna
Tartar Sauce
Tuna Loaf
Tuna Rice Skillet