Pescado a la Vera Cruz

INGREDIENTS:2 lbs. pollock
2 Tbsps.capers
1 Tbsp.lemon juice
2 oz.green 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

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