Quick Cod Veracruz

Yield: 6 servings

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Ingredients

1 can (14.5 oz.) Mexican style stewed or diced tomatoes

1 tablespoon fresh lemon juice

1 1/2 pounds fresh or frozen cod fillets, thawed and drained

Directions:

Combine tomatoes and lemon juice in 10 inch nonstick skillet. Cook over medium high heat until mixture comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until sauce is reduced; about 10 minutes.

Add cod fillets. Cover; continue cooking, turning once, until fish flakes easily with a fork, about 6 minutes.

Please note that some ingredients and brands may not be available in every store.