Cod Livornese

Fish fillets, especially thick ones like cod, may have a few bones. Before cooking, run your fingers over the flesh, and if you find any strays, use tweezers to remove them.

2 teaspoons olive oil

1 medium onion, cut lengthwise in half and thinly sliced

2 garlic cloves, crushed with garlic press

1⁄3 cup dry white wine

1 can (141⁄2 ounces) diced tomatoes

1⁄4 cup pitted Kalamata olives

1⁄4 cup loosely packed fresh parsley leaves, chopped

2 tablespoons drained capers

1⁄4 teaspoon crushed red pepper

4 pieces cod or scrod fillet (about 6 ounces each)

1⁄4 teaspoon salt

1 lemon, cut into wedges

• In nonstick 12-inch skillet, heat oil over mediumhigh heat. Add onion and cook, stirring occasionally, until lightly browned and tender, about 8 minutes. Stir in garlic; cook, stirring, 30 seconds. Add wine; cook 1 minute. Stir in tomatoes with their juice, olives, parsley, capers, and crushed red pepper; heat to boiling.
• Arrange cod fillets in single layer over tomato mixture, overlapping as necessary; sprinkle with salt. Cover and cook just until cod turns opaque throughout, 8 to 9 minutes. To serve, squeeze lemon over cod.

Makes 4 main-dish servings.

Prep: 10 minutes

Cook: 20 minutes