Bruschetta-Topped Baked Cod Fish

tomatoes, cod fish, onion, vinegar, garlic, capers

Ingredients

1 (28 ounce) can tomatoes, petite diced, drained
1/2 cup onion, minced
4 garlic cloves, minced
1 -1 1/2 teaspoon capers, minced (non-pareil, or kalamata olives per your preference)
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon salt
1 teaspoon basil, dried
1 tablespoon oil, basting
4 cod fish fillets (I used Pacific cod)

Directions for Bruschetta-Topped Baked Cod Fish Recipe

Preheat oven to 400°F.
In a medium bowl for the bruschetta topping, stir together tomatoes, onion, garlic, capers, olive oil, balsamic vinegar, salt and basil.
Rub both sides of cod fillets with basting oil. Onto a baking sheet (with raised sides), lay out fillets in a single layer. Top generously with bruschetta mixture.
Bake for 15 minutes or until fish flakes easily.

Read the full directions on Food.com