Tagine inspired cod stew

After our Christmas dinner, the last thing I want to see is ham and cookies.  For a light meal that is still winter-worthy I've created a Mediterranean style fish dish using very few ingredients.
 

List of ingredients

1 1/2 lb cod (tilapia, chilean seabass, or any firm white fish will do)
1/8 cup olive oil
2 tsp cumin
1 12 oz can diced tomatoes
juice of 1/2 lemon
2 tsp sugar
1/8 tsp cinnamon
2 tbsp capers
black pepper for fish

Preheat oven to 350 degrees.

In a large pot with a tight-fitting lid, heat the olive oil and toast the cumin until fragrant, about 1-2 minutes.  Carefully add the tomatoes as they will spatter a bit in the oil.  Add the lemon juice, cinnamon, sugar and capers.  Cook the sauce over medium heat for about 10 minutes.  Lightly pepper the fish and place in sauce.  Spoon the sauce over the cod to coat the fillets.  Cover pot and bake about 15 minutes or until the fish flakes easily.  (Time will vary based upon what type of fish you've chosen, and how thick the fillets are.)

Remove the pot from the oven, take fish out of the sauce and set aside.  With the pot uncovered, reduce the sauce over medium heat for another 10-15 minutes.  Turn off the heat, and return fish to pot.  With a spatula, cut fish into large chunks.

Eat up!