YIELD: 6 servings 2 lbs. pollock 2 Tbsps. capers 1 Tbsp. lemon juice 2 oz. green olives, pimiento-stuffed, drained 1 large onion, chopped 2 Tbsps. vegetable oil 28 oz. tomatoes, whole, canned, drained and chopped 1⁄2 tsp. salt 1⁄8 tsp. pepper 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 ...
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