Pescado a la Vera Cruz

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,

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