Tuscan Braised Cod

Recipe from Bertolli Pasta Sauce

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  • 2 tablespoons Bertolli® Classico™ Olive Oil
  • 1 medium onion, sliced
  • 1 clove garlic, thinly sliced
  • 1 can (14 oz.) artichoke hearts, drained and quartered
  • 1/4 cup chopped kalamata olives
  • 1 tablespoon capers, rinsed, drained and chopped, if desired
  • 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
  • 6 cod fillets (about 1-1/2 lbs.)


  1. 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.
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