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.)
How to Make It
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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