Cod Fillets with Greek Salsa


Number of Servings: 6

  • 1-1/2 cups tomatoes, chopped

  • 8 pitted kalamata olives, quatered

  • 2 tablespoons feta cheese with basil and oregano, crumbled

  • 1-1/2 tablespoons fresh oregano, minced

  • 1 tablespoon capers, drained

  • 3 (7.6-ounce) boxes frozen grilled cod fillets

To make salsa: Combine the first 5 ingredients in a bowl; mix gently but well. Cover and refrigerate about 30 minutes. Arrange cod fillets on a lightly greased baking sheet;
bake at 400° f for 18 to 19 minutes. Top with Greek Salsa.