CAPE COD BAKED FISH WITH TOMATOES

4 firm white fish fillets (cod, pollack, haddock or sea bass)
Salt
Water
1 (14 1/2 oz.) can Del Monte Stewed Tomatoes
3 tbsp. chopped onion
1 tbsp. butter or margarine
2 tsp. basil, crushed
1 clove garlic, minced
Pepper

Season fish with salt; place in baking dish (if fillets are thin, roll up and place seam side down in baking dish). Add water until fish is halfway covered (about 3/4 cup).

Cover and bake at 400 degrees F, 30 minutes or until cooked as desired.

In saucepan, combine tomatoes, onion, butter, basil and garlic. Bring to boil; cook 10 minutes or until desired thickness. Season with pepper to taste.

Carefully lift fish out of liquid and onto serving platter. Top with sauce.

Makes 4 servings
From: Recipelink.com
Source: Recipe flyer: The Del Monte Tomato Times, Premier Edition, Volume 1, Del Monte Corporation, 1988