Ingredientes para Baked Scrod Provencale
- 2 lbs scrod fillets
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes
- not used in recipe
- not used in recipe
- 1/4 cup pitted Kalamata olives
- not used in recipe
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
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Cómo preparar Baked Scrod Provencale
- Preheat oven to 450°F (232°C).
- Lightly grease a baking dish.
- Place scrod fillets in the prepared dish. Fold thin ends under to create even thickness.
- In a medium frying pan, sauté 1/2 cup chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil for 5 minutes, until softened.
- Add 1 (14.5 ounce) can diced tomatoes, 1/4 cup pitted Kalamata olives (halved), 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 8 minutes, stirring frequently.
- Pour the tomato mixture evenly over the scrod fillets.
- Sprinkle 1/4 cup crumbled feta cheese over the top.
- Bake for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
43g
Fat
19g
Carbs
5g
