COD WITH PEPPERS, TOMATOES, AND WHITE BEANS

COD WITH PEPPERS, TOMATOES, AND WHITE BEANS
(The Big Book of Casseroles: Vollstedt)

The contrasting ingredients in this dish make it colorful as well as flavorful. Any white fish may be used, depending on availability or preference.

1-1/2 pounds cod or other white fleshed fish, such as red snapper
1 Tbsp vegetable oil
1 green bell pepper, seeded and cut lengthwise into 3/8 inch strips.
1 yellow onion, sliced into rings
2 cloves garlic, chopped
1 can (14 oz) Italian style stewed tomatoes, including juice
1 15 oz can white beans, drained and rinsed
1/4 cup dry white wine
1 Tbsp chopped fresh basil or 3/4 tsp. dried
1/2 tsp salt
2 tsps capers, drained
1/4 cup chopped fresh parsley

Preheat oven to 425. Place fish in a 7 x 11 baking dish lightly coated with oil or spray.

In a medium skillet over medium heat, warm oil. Add bell pepper, onion, and garlic and saute until tender, about 5 minutes. Add tomatoes, beans, wine, seasonings, and capers and simmer 5 minutes. Pour over fish.

Bake, uncovered, until fish flakes, about 20 minutes. Sprinkle with parsley before serving.