Preheat the oven to 425° F.
In a large skillet heat olive oil over medium heat and sauté garlic and onion for 2 minutes. Add tomatoes and continue to cook for 12 minutes or until liquid has evaporated and a chunky sauce develops.
Trim cod fillets by taking off any skin and removing any bones with tweezers or pliers, if necessary.
Coat the bottom of a 3-quart baking dish with vegetable cooking spray and arrange fillets in a single layer. Spoon tomato mixture over fish and top with bell pepper. Bake, covered, for 15 minutes or, until fish is opaque all the way through and flakes easily with a fork. Serve immediately.Servings: 4