INGREDIENTS:2 lbs. pollock 2 Tbsps.capers 1 Tbsp.lemon juice 2 olives, pimiento-stuffed, drained 1 largeonion, chopped 2 Tbsps.vegetable oil 28 oz.tomatoes, whole, canned, drained and chopped ½ tsp.salt 1/8 tsp.pepperDIRECTIONS:1. If fish fillets are large, cut into serving pieces. 2. Arrange fish in lighly oiled oblong baking dish, 13-in. x 9-in. x 2-in. 3. Sprinkle with capers, lemon juice and olives. 4. Heat oven to 350°F. Cook and stir onion and garlic in oil in skillet over ...

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