Rock Cod Veracruz

Ingredients:
1 lb. rock cod (snapper, whitefish, etc.) fillets
1/2 lb. medium shrimp, raw and shelled
3 1/2 cups chopped, peeled tomatoes
1 large onion, chopped
2 cloves garlic, minced
1/4 cup olive oil
Salt and pepper to taste
2 red bell peppers, peeled and julienned
2 Tbs. capers, drained

Preparation:
Sauté onion and garlic in olive oil until soft. Add tomatoes, salt and pepper and simmer 5 to 8 minutes to make a tomato sauce. Place fish fillets and raw shrimp in buttered glass baking dish. Pour tomato sauce over fish fillets. Top the sauce with chopped red bell peppers and the capers. Bake at 350° for 25-40 minutes until the fish flakes.

Serving Suggestion:
Serve with white rice.