Ingredients for Baked Scrod Provencale
- Scrod Fish
- 1/2 cup chopped onion
- Garlic Cloves
- Olive Oil
- Canned Plum Tomatoes
- Capers
- Fresh Basil
- 1/4 cup pitted Kalamata olives (halved)
- Lemon Juice
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon salt
- Pepper
- 1/4 cup crumbled feta cheese
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
43g
Fat
19g
Carbs
5g
