Ingredients

• 2 Tbsp. olive oil
• 1 medium onion, sliced
• 1 clove garlic, thinly sliced
• 1 can (14 oz.) artichoke hearts, drained and quartered
• 1/4 cup chopped Kalamata olives
• 1 Tbsp. capers, rinsed, drained and chopped, if desired
• 1 jar Bertolli® Vineyard Premium Collections Portobello Mushroom with Merlot Sauce
• 6 cod fillets (about 1-1/2 lbs.)

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Instructions

1. Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 8 minutes or until tender. Add garlic and cook 30 seconds. Stir in artichoke hearts, olives, capers and Sauce. Bring to a boil over high heat. Reduce heat to low, then add cod. Simmer covered 10 minutes or until cod flakes with a fork.;