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Yield: 6 servings
|1||can||(14.5 oz.) Mexican style stewed or diced tomatoes|
|1||tablespoon||fresh lemon juice|
|1-1/2||lbs.||fresh or frozen cod fillets, thawed and drained|
Combine tomatoes and lemon juice in 10 inch nonstick skillet. Cook over medium high heat until mixture comes to a boil. Reduce heat to medium. Cook, stirring occasionally, until sauce is reduced; about 10 minutes.
Add cod fillets. Cover; continue cooking, turning once, until fish flakes easily with a fork, about 6 minutes.
Please note that some ingredients and brands may not be available in every store.