2 lbs. cod or haddock fillets
1 onion, sliced
3 cloves garlic, minced
1/4 tsp. ground black pepper
1/4 tsp. granulated garlic
1 1/2 tsp. fresh basil
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. lemon pepper
1 14 oz. can diced tomatoes, with juice
1 6-8 oz. can tomato puree (or about 1 cup)

Preheat oven to 375°F.

Brush a glass baking dish with olive oil. Place the fish in the dish. Top with onion slices.

Stir together the tomato puree and the juice from the can of diced tomatoes with the seasonings except the lemon pepper; (you may do this in the blender, if desired). Pour the mixture over the top of the fish. Top with the diced tomatoes. Sprinkle with lemon pepper.

Bake for about 35 minutes or until the fish flakes with a fork and is white and opaque (cooking time depends on your oven and the thickness of the fish so don't go by cooking time; use the fork-flake test instead).