Baked Scrod Provencale

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 450 degrees.
• 2 place fish in lightly greased dish. fold thin ends under to make even thickness.
• 3 in a medium frying pan, saute onion and garlic in oil for 5 minutes. add remaining ingredients and simmer 8 minutes, stirring constantly.
• 4 divide over fillets and sprinkle top with feta cheese (use more if you like).
• 5 bake 8-10 minutes.