1 medium green or yellow bell pepper, julienned
1 small onion, julienned
1/2 cup fat free Italian salad dressing
1/2 teaspoon Italian seasoning 2 (14.5 ounce) cans diced tomatoes
1 1/2 pounds fresh or frozen cod fillets, thawed
In a large nonstick skillet, cook green pepper, onion, salad dressing and Italian seasoning for 5 minutes or until vegetables are tender.
Stir in the tomatoes; add fillets. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until fish flakes easily with a fork.
Serve with a slotted spoon.