Oven-Roasted Cod, Kalamatas & Capers

Ingredients

• 1-1/2 to 2 lbs. cod or other flaky white fish fillets
• 1 jar Bertolli® Vodka Sauce made with Fresh Cream
• 1 Tbsp. Bertolli® Classico™ Olive Oil
• 1/2 cup chopped onion
• 1 clove garlic, thinly sliced
• 1/4 cup chopped Kalamata olives
• 1 Tbsp. chopped capers, rinsed and drained
• 1/8 tsp. salt
• 1 cup baby spinach leaves, thinly sliced or chopped
• 1/2 cup cherry tomatoes, halved (optional)

Directions

1. Preheat oven to 425°. Season cod, if desired, with salt and ground black pepper. Evenly spread 1 cup Sauce in 13 x 9-inch baking dish. Arrange cod over sauce.
2. Heat Olive Oil in small saucepan over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Stir in olives, capers, salt and remaining Sauce. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Pour heated sauce over cod.
3. Roast uncovered 20 minutes or until cod flakes with a fork. To serve, sprinkle with spinach and tomatoes.