1 lb. fresh or frozen cod fillets
1/4 c. water
2 tsp. cornstarch
2 tbsp. olive oil or cooking oil
2 cloves garlic, minced
2 lg. tomatoes, chopped
1 onion, cut in wedges
1 sm. green pepper, cut in thin strips
1/4 c. dry white wine
1 tsp. snipped fresh basil
1/4 c. ripe olives, sliced, pitted
2 c. hot cooked pasta
Grated Parmesan cheese (optional)

Thaw fish, if frozen. Cut into 1-inch pieces.

For sauce, stir together water plus cornstarch; set aside. Preheat a large skillet over medium heat; add oil. Cook garlic in hot oil for 15 seconds. Add tomatoes, onion, green pepper, wine, basil, 1/4 teaspoon salt plus 1/4 teaspoon pepper. Cook and stir about 5 minutes or until onion and green pepper are tender.

Add the fish to the skillet. Bring to boiling; reduce heat. Cover and simmer gently for 4 to 6 minutes per 1/2 inch thickness of fish or until fish just flakes with a fork.

Stir cornstarch mixture; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in olives. Serve immediately over hot cooked pasta. Pass Parmesan cheese. Makes 4 servings at 308 calories per serving. 10 grams of fat, 82 mg. cholesterol.