White fish provencal
Fish second courses
1½ pounds cod fillets 4 cups brussel sprouts, cut in quarters 3 tablespoon extra virgin olive oil ½ cup white onion, chopped 1 (14½ ounce) can diced tomatoes, drained ½ cup kalamata black olives, pitted and cut in half 2 tablespoon white wine 1 teaspoon dried basil ½ teaspoon garlic powder ¼ teaspoon dried thyme Salt and pepper to taste
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