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2 tablespoons olive oil
1 medium onion, peeled and chopped
2 cloves garlic, minced
2 10-ounce cans diced tomatoes with green chilies, drained
1 teaspoon Worcestershire sauce
4 6-ounce cod filets
Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Stir in tomatoes, chilies and Worcestershire sauce.
Place cod filets into tomato mixture; spoon some sauce over fish. Cover pan and simmer over low heat for 15 minutes, or until fish flakes easily with a fork. Serve fish covered with sauce.