Baked Scrod with Fennel and Potatoes
Instructions:
Here’s a simple dish that needs only a crisp green salad to become a complete meal. 11â„2 pounds red potatoes (4 large), not peeled, thinly sliced 1 medium fennel bulb (1 pound), trimmed and thinly sliced, feathery tops reserved 1 garlic clove, finely chopped 2 tablespoons olive oil 3â„4 plus 1â„8 teaspoon salt 1â„2 teaspoon coarsely ground black pepper 4 pieces scrod fillet (5 ounces each) 1 large ripe tomato (8 ounces), seeded and chopped
Makes 4 main-dish servings Prep: 15 minutes Bake: 55 minutes
- Preheat oven to 425°F.
- In shallow 21â„2-quart baking dish, toss potatoes, fennel, garlic, oil, 3â„4 teaspoon salt, and 1â„4 teaspoon pepper until well combined; spread evenly in baking dish. Bake, stirring once, until vegetables are tender and lightly browned, about 45 minutes.
- With tweezers, remove any bones from scrod. Sprinkle scrod with remaining 1â„8 teaspoon salt and remaining 1â„4 teaspoon pepper. Arrange on top of potato mixture. Bake until fish is just opaque throughout, 10 to 15 minutes.
- Sprinkle with tomato and garnish with reserved fennel tops.