Spicy tomatoes are a key ingredient in this tasty fish entrée.
| 1 |
|
(14 1/2-ounce) can petite diced tomatoes with green chiles |
| 1 |
|
tablespoon fresh lemon juice |
| 1 1/2 |
|
pounds fresh or frozen cod fillets, thawed, drained |
| 2 |
|
tablespoons sliced ripe olives |
Combine tomatoes and lemon juice in 12-inch nonstick skillet. Cook over medium-high heat until mixture comes to a boil (3 to 5 minutes).
Reduce heat to medium.
Cook, stirring occasionally, until liquid is almost gone (8 to 10 minutes).
Add cod fillets. Continue cooking, turning once, until fish flakes with a fork (10 to 12 minutes). Sprinkle with olives.
