Cod Livornese
Source: Good Housekeeping Rush Hour Dinners

2 teaspoons olive oil
1 medium onion, cut in half and thinly sliced
2 garlic cloves, crushed with garlic press
1 cup dry white wine
1 (14 1/2-ounce) can 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 medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and tender, about 8 minutes.

Stir in garlic; cook 30 seconds.

Add wine; cook 1 minute.

Stir in tomatoes with their juice, olives, parsley, capers and crushed red pepper; heat to boiling.

Place cod fillets over tomato mixture; sprinkle with salt. Cover skillet and cook just until cod turns opaque throughout, 8 to 9 minutes.

To serve, squeeze lemon over cod.

Makes 4 main-dish servings.