Tilapia can be substituted for cod for a milder flavor and cilantro can be substituted for parsley...if you insist.
Ingredients:
1 Tbsp. vegetable oil
1-1/2- lb. cod fillet
1 medium onion, chopped
1 clove garlic, finely chopped
2 cups marinara sauce
1/4 cup pimiento-stuffed olives, halved
1 Tbsp. lime juice
2 Tbsp parsley, chopped
Directions:
Heat oil in deep 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Pasta Sauce and olives. Arrange cod in skillet, spoon sauce over, then bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until cod flakes with a fork. Stir in lime juice. Arrange cod on serving platter. Top with parsley.
Directions:
Heat oil in deep 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Pasta Sauce and olives. Arrange cod in skillet, spoon sauce over, then bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until cod flakes with a fork. Stir in lime juice. Arrange cod on serving platter. Top with parsley.
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