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Ingredients
US|METRIC
8 SERVINGS
- 1 3/4 lb. fish fillets
- 1 jar bertolli vodka sauce made with fresh cream
- 1 Tbsp. Bertolli Classico Olive Oil
- 1/2 cup onion (chopped)
- 1 clove garlic (thinly sliced)
- 1/4 cup pitted ripe olives
- 1 Tbsp. capers (chopped, rinsed and drained)
- 1/8 tsp. salt
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1/2 cup tomato (optional)
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Directions
- Preheat oven to 425°. Season cod, if desired, with salt and ground black pepper. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Arrange cod over sauce.
- Heat Olive Oil in small saucepan over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Stir in olives, capers, salt and remaining Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Pour heated sauce over cod.
- Roast uncovered 20 minutes or until cod flakes with a fork. To serve, sprinkle with spinach and tomatoes.
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