Cod with Peppers and Onions

Salt
1-1/2 cups small shell pasta (about 6-ozs.)
1 tbsp. olive oil
1 small onion, thinly sliced
1/2 small red pepper, thinly sliced
1/2 small yellow pepper, thinly sliced
1 garlic clove, finely chopped
1/4 tsp. fennel seeds, crushed (optional)
1 (14-1/2-oz.) can diced tomatoes in juice
2 cod fillets or other mild white fish, 3/4-in thick (about 6-ozs. each)
1/4 tsp. salt
Pinch coarsely ground black pepper

Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.

Meanwhile, in nonstick 12-in. skillet, heat oil over medium-high heat until hot. Add onion, red and yellow peppers, garlic, and fennel (if using); cook 5 minutes or until vegetables are tender, stirring frequently.

Stir in tomatoes with their juice; heat to boiling. Reduce heat to low and simmer 5 minutes.

Place cod fillets on top of tomato mixture in skillet. Sprinkle cod with salt and pepper. Cover skillet and simmer 8 to 10 minutes or until cod flakes easily when tested with a fork and turns opaque throughout, occasionally spooning sauce over cod.

To serve, drain pasta; spoon into 2 bowls. Top with cod and sauce.