4 Cod Fillets, 1-1 1/4 Pounds
3 Tablespoons Botticelli Extra Virgin Olive Oil
2 Cloves Garlic, sliced
1 Bunch Scallions, ends trimmed and cut into 2 inch pieces
1/4 Teaspoon Red Pepper Flakes
1 Cup Gaeta or Kalamata Olives
2 Tablespoons Capers
2 Tablespoons White Wine
1-28 oz Can Botticelli Crushed Tomatoes
Rinse the fish under cold running water and pat dry.
Put a large saute pan with a lid over a medium flame and heat the oil. Add the garlic and the scallions to the pan and saute until the garlic begins to color, about 2 minutes. Add in the red pepper flakes, olives, capers and white wine. Cook for 1 minute and add in the tomatoes. Add the fish fillets into the pan and spoon the sauce over each fillet. Cover and cook for 10-15 minutes or until the fish flakes.