Tuscan Braised Cod

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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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.)


  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.;