National Pinot Grigio Day: Cod and Summer Vegetables

Ingredients

• 2 Tablespoons extra virgin olive oil
• 3/4 cup thinly sliced onion yield of about one medium
• 3/4 pound fresh or frozen defrosted cod fillet cut into large chunks, if desired (optional; you can leave as fillets)
• 1 cup unsalted tomato puree
• 1 medium tomato diced
• 1 large red pepper seeds and stem discarded and diced
• 1 large zucchini stem discarded, diced (no need to peel)
• 1-2 Tablespoons freshly squeezed lemon juice to taste
• 2 Tablespoons fresh tarragon leaves
• 1/4 teaspoon ground black pepper or to taste
• 1/8 teaspoon fine sea salt or to taste

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