Bill's RecipesCod with Capers1 tablespoon olive oil1 medium onion, quartered and thinly sliced 2 cups thinly sliced mushrooms 1 - 14 ounce can diced tomatoes ¼ cup dry vermouth 1½ tablespoons capers, rinsed and drained ½ teaspoon oregano leaves 1 garlic clove, pressed Salt and pepper to taste 1½ pounds cod (or haddock) fillets Alt: substitute 1 cup carrots for mushrooms, red wine instead of vermouth. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and mushrooms and sauté until softened, about 5 minutes. Add the undrained tomatoes, vermouth, capers, oregano, garlic, salt, and pepper; stir to combine. Cover and simmer gently 5 minutes. Arrange the fish on the sauce and spoon a little of the sauce on top. Cover, reduce the heat, and simmer gently until the fish is cooked through, about 7-12 minutes. Tranfer the fish to serving plates and simmer the sauce, uncovered,
about 3 minutes or until it is slightly thickened. Spoon the sauce over
the fish. Serves 4.
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