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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. Bertolli® Classico Olive Oil
- 1 sweet onion
- 14 cans artichoke hearts
- 1 clove garlic (thinly sliced)
- 1/4 cup kalamata (chopped)
- 1 Tbsp. capers (rinsed, drained and chopped, if desired)
- 6 cod fillets (about 1-1/2 lbs.)
- 1 jar bertolli vineyard premium collect portobello mushroom with merlot sauc
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Directions
- Heat Olive Oil in deep 12-inch nonstick skillet 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 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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