In deep 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion, stirring occasionally, 8 minutes or until tender. Add garlic and cook 30 seconds. Stir in artichoke hearts, olives, capers and Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce. Bring to a boil over high heat. Reduce heat to low, then add cod. Simmer covered 10 minutes or until cod flakes with a fork.