|Stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Dried basil leaves||1⁄2 Teaspoon|
|Cod fillets||1 Pound, cut into pieces|
|Orange juice||1⁄2 Cup (8 tbs), divided|
|All purpose flour||2 Tablespoon|
|Black olives||1⁄4 Cup (4 tbs), sliced|
• Combine vegetables, tomatoes and basil in large skillet. Bring to boil over medium-high heat.
• Place cod on vegetables. Pour 1/4 cup orange juice over fish. Cover and cook 5 to 7 minutes or until fish is tender and flakes with fork.
• Remove cod and keep warm. Combine flour with remaining 1/4 cup orange juice until smooth; stir into skillet. Cook until liquid is thickened and vegetables are coated.
• Serve fish with vegetables; sprinkle with olives.