Weather Alert!
"COASTAL FLOOD STATEMENT NOW IN EFFECT FROM 4 PM EDT THIS AFTERNOON THROUGH THIS EVENING" * WHAT...Up to one half foot of inundation above ground level expected in vulnerable areas near the waterfront and shoreline. * WHERE...Northwest Suffolk and Northeast Suffolk Counties. * WHEN...From 4 PM EDT this afternoon through this evening. * IMPACTS...Brief minor flooding of the more vulnerable locations near the waterfront and shoreline. Weather  |  LIRR  |  Traffic  |  Traffic Cams |  Weather News  |  School Closings

Scrod With Tomatoes & Capers

Chef admin | Restaurant

Fabulous served with red potatoes and steamed green beans.

  • Serves: 4
  • Vegetarian: ---
  • Preparation Time: 10 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Fish and Seafood
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 1/3 cup chopped, pitted Green olives
      2 tblsp. (optional) Dry vermouth or Dry white wine
      14 1/2 oz. stewed, drained Tomatoes
      4 pieces 6oz. each Scrod fillet
      2 tblsp. drained & chopped Capers
      1/4 tsp. ground Black pepper
      Wedges of Lemon

    Directions

    1. 1) Preheat oven to 400 degrees F. With tweezers, remove any small bones from scrod.

      2) Place scrod in shallow 2 1/2-quart casserole, sprinkle with pepper. Spoon tomatoes over scrod and top each piece with olives and capers. Pour vermouth over scrod if you like.

      3) Bake scrod, uncovered, 15 to 20 minutes, until fish flakes easily when tested with a fork. Serve with lemon wedges to squeeze over scrod.

    Go top

  • Photos & Videos
  • Reviews (0)

    Review this Recipe...

    Already a LongIsland.com member Sign In..


     


     

    Go top

 
Open Feedback Dialog