BAKED SCROD PROVENCALE

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Baked Scrod Provencale image

Usually, I'm not a big fan of fish, but this is something I actually crave. Its flavors come together in a wonderful way.

Provided by RSHDiva

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 pieces filet scrod fish
1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
28 ounces canned plum tomatoes, drained, chopped
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil (or 2 teaspoons dried)
12 kalamata olives, pitted and chopped
1 tablespoon lemon juice
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled (or montrachet)

Steps:

  • Preheat oven to 450 degrees.
  • Place fish in lightly greased dish. Fold thin ends under to make even thickness.
  • In a medium frying pan, saute onion and garlic in oil for 5 minutes. Add remaining ingredients and simmer 8 minutes, stirring constantly.
  • Divide over fillets and sprinkle top with feta cheese (use more if you like).
  • Bake 8-10 minutes.

Nutrition Facts : Calories 192.9, Fat 12.6, SaturatedFat 4, Cholesterol 16.7, Sodium 1122.2, Carbohydrate 17.9, Fiber 3.1, Sugar 10.9, Protein 5.1

*** Explore more Baked Scrod Provencale Recipes »

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    #30-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #seafood     #european     #fish

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