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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


    • 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


    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.

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