4 cod fillets (1 1/4 lbs.)
1 medium-sized onion, chopped
2 cloves garlic, finely chopped
2 tbsp. olive oil
1 can tomatoes (28 oz.), drained and chopped
1 tbsp. capers
1/4 c. chopped fresh basil or 1 tsp. dried leaf, crumbled
8 black Greek olives, pitted (I use reg. black olives)
1 tbsp. lemon juice
1 tsp. dried leaf oregano, crumbled
1/2 tsp. salt (optional)
1/4 tsp. pepper

Preheat oven to 450°F. Arrange fillets in 8 x 8 x 2 inch square baking dish.

Saute onion and garlic in oil in medium-sized skillet over medium heat 3 to 5 minutes or until slightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper. Simmer, stirring occasionally, 8 minutes. Spoon sauce over fish.

Bake in preheated 450°F oven for 10 minutes or until cooked through.

4 servings.