National Pinot Grigio Day: Cod and Summer Vegetables

Name: 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