Quick Cod Veracruz

Yield:
6 servings

Ingredients:

  1. 1 can (14.5 oz.) Mexican style stewed or diced tomatoes
  2. 1 tablespoon fresh lemon juice
  3. 1 1/2 pounds fresh or frozen cod fillets, thawed and drained
Directions:

Combine tomatoes and lemon juice in 10 inch nonstick skillet. Cook over medium high heat until mixture comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until sauce is reduced; about 10 minutes.

Add cod fillets. Cover; continue cooking, turning once, until fish flakes easily with a fork, about 6 minutes.


TDS 3