Cod Provencal

1. Preheat oven to 450 degrees F. Arrange fillets in 8x8x2 inch square baking dish.

2. Saute onion and garlic in oil in medium-size skillet over medium heat 3 to 5 minutes or until lightly softened. Add tomatoes, capers, basil, olives, lemon juice, oregano, salt if using and pepper.

3. Simmer, stirring occasionally for approximately 8 minutes. Spoon the sauce over the fish.

4. Bake in preheated oven for 10 minutes or until cooked through.

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Nutrient	Quantity
Total fats	29.5548 g
Protein	34.7021 g
Carbohydrates	60.0994 g
Energy	605.8636 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2994 g
Water	1000.2612 g
Aspartic acid	1.5289 g
Calcium, Ca	318.3477 mg
Lutein + zeaxanthin	370.208 g
Fiber, total dietary	12.5651 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	2956.0618 g
Niacin	5.6203 mg
Vitamin A, RAE	305.4587 g
Arginine	0.4479 g
Riboflavin	0.5625 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0085 g
Fatty acids, total saturated 20:1	0.0841 g
Glutamic acid	4.0041 g
Sodium, Na	390.9044 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3644 g
Total lipid (fat)	29.5548 g
Manganese, Mn	1.3011 mg
Fructose	2.2456 g
Proline	0.2392 g
Fatty acids, total saturated 16:0	3.3983 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	1.6588 g
Choline, total	155.574 mg
Sugars, total	39.0776 g
Serine	0.3104 g
Fatty acids, total saturated 10:0	0.0033 g
Fatty acids, total saturated 18:0	0.6399 g
Fatty acids, total saturated 20:4 undifferentiated	0.0591 g
Vitamin B-6	1.0755 mg
Selenium, Se	24.0767 g
Ash	6.8962 g
Fatty acids, total saturated 18:1 undifferentiated	19.5986 g
Pantothenic acid	4.2535 mg
Phenylalanine	0.312 g
Copper, Cu	1.1496 mg
Betaine	0.3602 mg
Thiamin	0.7075 mg
Retinol	34 g
Methionine	0.0913 g
Iron, Fe	6.994 mg
Carbohydrate, by difference	60.0994 g
Phosphorus, P	489.6685 mg
Folate, total	130.5964 g
Tocopherol, gamma	0.5156 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Lycopene	0.115 g
Alanine	0.3278 g
Cholesterol	56.6667 mg
Valine	0.3137 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.354 g
Glycine	0.3051 g
Carotene, alpha	619.4219 g
Glucose (dextrose)	3.3246 g
Fatty acids, total saturated 14:0	0.0093 g
Zinc, Zn	2.148 mg
Isoleucine	0.2783 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0032 g
Fatty acids, total polyunsaturated	3.791 g
Fatty acids, total saturated 14:1	0.0004 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.4329 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	5562.6163 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0137 g
Folate, DFE	130.5964 g
Tryptophan	0.1024 g
Vitamin C, total ascorbic acid	206.8325 mg
Phytosterols	90.357 mg
Galactose	0.0186 g
Fatty acids, total polyunsaturated 18:1 c	0.0114 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.2044 g
Vitamin B-12	1.1333 g
Vitamin K (phylloquinone)	131.4436 g
Fatty acids, total saturated	4.219 g
Histidine	0.1775 g
Fatty acids, total monounsaturated	20.0818 g
Threonine	0.2919 g
Folate, food	130.5964 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	3.5838 g
Vitamin E (alpha-tocopherol)	7.8296 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	130.8215 mg
Lysine	0.4411 g
Potassium, K	2195.0089 mg
Cystine	0.1409 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
Onion	1	64	14.944	0.16
Tomato	28 ounces	182.5707	40.4831	1.5876
Oregano	1 teaspoon	2.65	0.6892	0.0428
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
Basil	0.25 cup	1.38	0.159	0.0384
caper	1 tablespoon	1.978	0.4205	0.074
black greek olive	8	100.8667	0	0.5667
cod fish fillet	4	100.8667	0	0.5667