Cod with Tomatoes and Capers

I like this recipe because it is so fool proof (capers do all the work). And I'm sure it tastes a lot better if you use salt cod or fresh cod, but I usually only have frozen cod on hand.

2 lbs frozen cod fillet (preferably center cut)

3 tablespoons capers

6 tablespoons evoo

1 medium onion finely diced (about 1.5 cups)

1 tbsp red pepper flakes

1 (28 oz) can whole San Marzano tomatoes in juice

1/4 cup fresh flat-leaf parsley coarsley chopped

In large bowl, combine cod with salt water to cover by 2 inches for about 30-40 minutes, or until thawed. Drain well and pat dry.

In heavy 6 to 8 quart pot over moderate heat, heat 3 tbsp oil until hot, but not smoking. Add onion and saute until softened and golden (2 to 4 minutes). Add red pepper flakes, capers, and the tomatoes and juice. Using wooden spoon, gently crush tomatoes. Bring to simmer for about 15 minutes, then carefully add cod. Gently spoon some sauce over cod. Simmer uncovered until cod is tender and heated through, about 10 minutes. Using a slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tbsp of evoo. Spoon sauce over fish, then sprinkle with parsley and a drizzle of olive oil. Serve warm or at room temperature. I like to eat mine over a bed of jasmine rice.